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Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce Recipe

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4.4 from 67 reviews

A vibrant and healthy Veggie-Packed Quinoa Stir Fry tossed in a rich sesame peanut sauce. This easy 30-minute vegetarian meal combines protein-rich quinoa and colorful vegetables for a flavorful, nutritious dish perfect for family dinners or meal prep.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Stir Fry:

  • 2 cups dry quinoa
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 bell peppers, chopped
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (or 1 tsp dried ginger)
  • 1 head of broccoli, chopped into bite-sized florets
  • 1 cup edamame (thawed from frozen)
  • 2 baby bok choy, chopped (or substitute spinach or kale)
  • Optional: chopped green onions and sesame seeds for garnish

For the Sauce:

  • ½ cup reduced sodium soy sauce (or tamari for gluten-free)
  • ¼ cup creamy peanut butter
  • 1 tbsp toasted sesame oil
  • 2 tbsp pure maple syrup
  • Juice of ½ large lime (adjust to taste)
  • 1 tsp sriracha (adjust to taste)

Instructions

  1. Cook Quinoa: Place the dry quinoa in a medium pot with 3 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.
  2. Prepare Sauce: While quinoa cooks, combine the reduced sodium soy sauce, creamy peanut butter, toasted sesame oil, pure maple syrup, lime juice, and sriracha in a medium bowl. Whisk thoroughly to create a smooth, flavorful sauce and set aside.
  3. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, chopped bell peppers, diced carrots, and a pinch of salt. Cook for about 7 minutes, stirring occasionally, until vegetables soften.
  4. Add Aromatics and Broccoli: Stir in minced garlic and ginger, then add chopped broccoli florets. Cook an additional 5 minutes, stirring frequently, until the broccoli softens but remains bright green.
  5. Finish Vegetables: Add thawed edamame and chopped bok choy (or spinach/kale). Cook just until the greens are wilted, about 1-2 minutes.
  6. Combine and Serve: Add the cooked quinoa and prepared peanut sauce to the vegetable mixture. Stir well to combine all ingredients thoroughly. Taste and adjust seasoning if needed. Garnish with chopped green onions and sesame seeds if desired, and serve warm.

Notes

  • For a gluten-free version, substitute tamari for soy sauce.
  • You can replace baby bok choy with spinach or kale as preferred.
  • Adjust the sriracha amount depending on your heat preference.
  • This stir fry can be meal-prepped and stored in an airtight container in the fridge for up to 4 days.
  • Use natural creamy peanut butter for the best taste and texture.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion, Asian-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/veggie-packed-quinoa-stir-fry-with-sesame-peanut-sauce-recipe/