ThisVegetable Stirfry over Quinoais a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!
Vegetable Stirfry Over Quinoa
如果我能有超人的力量,我想这我uld be the ability to zap my house clean. I hate cleaning. When I’m doing it throughout the week, I don’t mind it. But when our house looks like it has been hit by a dust blizzard and there are chunks of yellow lab hair blowing around my kitchen tile, I feel overwhelmed and push it off. Which then amounts to another layer of everything. Ughh.. I hate cleaning.
Now, before you OCD people start freaking out. Don’t worry, I cleaned the yellow lab hair and dust snow off of everything today. But… I wasn’t happy about it.
Although, I will say the feeling of sitting down with a warm latte and a clean house feels amazing.
Last night, pre-clean, I was in the mood for a little Asian flavor. Typically my Asian cuisine of choice is Honey Seared Chicken. But I had a lot of vegetables that I needed to use up so I made the next best option, Vegetable Stirfry over Quinoa
How to Make this Veggie Stir Fry
To get started. Chop up your vegetables. Here we go: 1 cup carrots (julienned), 1 red pepper (julienned), 1 yellow pepper (julienned), 1 head of broccoli (chopped), 8 oz. of baby portobello mushrooms (quartered), 2 garlic cloves (minced), 1 T. of fresh ginger (minced), 1 zucchini (halved lengthwise & sliced), and 4 green onions (chopped). Whew! I’m tired. But don’t worry it’s worth it.
Ok, heat your wok or large skillet up to medium high heat. Add 2 T. of sesame oil and then add the ginger and garlic.
Saute for 30 seconds, don’t let the garlic burn. Immediately add in the carrots, red pepper, and yellow pepper.
Saute for 2-3 minutes. Add in the mushrooms, broccoli, and zucchini.
Saute for 3-4 minutes, stirring occasionally. Then cover and let sit for 6-8 minutes. In the meantime, mix together 1/3 cup Kikkoman low sodium soy sauce, 1/4 cup of chicken stock (or vegetable stock), 1 tsp. red pepper flakes, 1 tsp. of dry mustard, 1 tsp. sugar, 1 T. sesame oil, 1 T. rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)
Remove cover and add in stirfry sauce and green onions.
Stir together. Put cover back on for one more minute and you are good to go.
For the Quinoa, just follow the simple instructions on the package.
Enjoy!
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ThisVegetable Stirfry over Quinoais a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!
Ingredients
- 1 cupof carrots, julienned
- 1red pepper, julienned
- 1yellow pepper, julienned
- 1head of broccoli, chopped
- 8 oz. of baby portobello mushrooms, quartered
- 1zucchini, halved lengthwise and sliced
- 4green onions, chopped
- 2garlic cloves, minced
- 1T.fresh ginger, minced
- 1/3 cupKikkoman low sodium soy sauce
- 1/4 cupchicken stock
- 1 tsp. red pepper flakes
- 1 tsp. dry mustard
- 1 tsp. sugar
- 1T. sesame oil
- 1T. rice wine vinegar
- 1T. flour
Instructions
- Chop up your vegetables.
- Heat wok or large skillet to medium high heat, add 2 T. of sesame oil, ginger, and garlic. Saute for 30 seconds, don’t let the garlic burn.
- Add in the carrots, red pepper, and yellow pepper. Saute for 2-3 minutes.
- Add in the mushrooms, broccoli, and zucchini. Saute for 3-4 minutes, stirring occasionally.
- Cover and let sit for 6-8 minutes.
- In a small bowl, mix together low sodium soy sauce, chicken stock (or vegetable stock), red pepper flakes, dry mustard, sugar, sesame oil, rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)
- Remove cover and add in stirfry sauce and green onions. Stir together. Put cover back on for one more minute and you are good to go.
- For the Quinoa, just follow the simple instructions on the package.
- Enjoy!
Keywords:veggie stirfry, veggie stir fry, vegetable stir fry, vegetable stirfry, vegetable stir fry recipe, veggie stir fry recipe, veggie stirfry recipe, how to make stir fry, homemade stirfry
Paleo
Gluten Free
Low Carb
Vegan
Whole30
Hello,
Thanks for posting and this does look good but just so you know, it isn’t vegetarian. Chicken stalk is from a chicken.
★★★
Thanks so much Marissa for pointing that out, with all those ingredients I totally overlooked the chicken stock. I will make the change asap. Thanks girl!
I love that you used quinoa rather than rice in your stirfry! What a great idea. Thanks so much for sharing at Marvelous Mondays, Krista. Have a wonderful weekend!
Julie @ This Gal Cooks
Thanks Julie, thanks for throwing such an awesome party for me to share at.
This sounds so yummy! I love all of the bright colors, and I am obsessed with quinoa.
Thanks Jeni, it is yummy, and sooo easy to make. I am a newbie when it comes to quinoa but I might just become obsessed with it as well. So easy, good for you, and delicious! Thanks for stopping by!
I’m with you, I hate cleaning my house!!! Thats why I get my kids to do it! I always have vegetables to use up by the end of the week. I like this recipe, especially with the quinoa!
Can’t wait till the day when my kids are old enough to clean the house for me! You are one lucky girl! Thanks for stopping by Tanya, I hope you like the dish.
Hey Krista, so I have tried quinoa yet and have keep saying I’m going to, now with this recipe, there’s absolutely no excuse! I love stir-fry! Thanks for sharing the recipe with us!
I was in the same boat as you a little while back. You will love it.. both the quinoa and the stir-fry! Enjoy!
I am a quinoa addict and not ashamed to say so. Great recipe. Bet its delicious too
haha… Well I might turn into one after this. So we can be addicts together! (but the good kind :))
I love quinoa! Seriously, I could eat the stuff for almost every meal! This stir fry sounds delicious and will definitely be making its way to my table soon
haha. I know, and its so stinking easy to make. Thanks for stopping by Shannah, I hope you like it.