Stir fries are a great way to use up odds and ends in the fridge. This Quinoa Vegetable Stir Fry comes together very quickly. I always keep some cooked grains or quinoa in the fridge to add to meals like this. This quinoa stir fry recipe is very versatile. Just use it as a base to add whatever veggies you like. I happened to have a couple orange peppers sitting around, so that was my starting point. I also love broccoli in my stir fries, so I made sure to add it.
These quinoa stir fry recipe is vegan, and it can easily be gluten free if you use Bragg’s aminos or coconut aminos instead of the soy sauce.
Quinoa Vegetable Stir Fry
Quinoa Vegetable Stir Fry
Super easy dinner idea loaded with veggies!
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 T toasted sesame oil
- 1/2 cup yellow onion, diced
- 2 cloves of garlic, minced
- 1 T fresh ginger, minced
- 2 heads of broccoli, cut in florets (save the stems for juicing or homemade vegetable broth )
- 2 bell peppers, sliced thin ( I used orange peppers, but any bell pepper will work)
- 2 carrots, shredded or sliced thin
- 1 1/2 cups edamame (If you avoid soy, you can use peas)
- 1/4 cup mirin (see notes)
- 2 1/2 T soy sauce OR Bragg's aminos OR coconut aminos
Instructions
- In small pot , add the quinoa and the water. Bring to a boil, then cover, turn down the heat, and simmer until all the water is absorbed. It should take about 10 minutes.
- In a large saute pan , add the oil, onions, garlic and ginger. Cook on medium heat until the onions look a little translucent. About 5-6 minutes.
- Add in the remaining ingredients, stir and cover. Cook for about 5-6 more minutes. Stir every so often though. When the broccoli has softened a bit, you know it's done.
- Serve immediately or refrigerate for later. This should last a week in the fridge. Enjoy!
Recipe Notes
If you can't find mirin, you can make a substitute by mixing a little sugar with rice wine vinegar.
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