Veggie-Packed Quinoa Recipe

Introduction

This veggie-packed quinoa stir fry is a colorful, nutritious meal full of fresh vegetables and a creamy, flavorful peanut sauce. It’s perfect for a satisfying weeknight dinner that’s easy to prepare and naturally gluten-free.

Ingredients

• 2 cups dry quinoa
• 3 cups water
• 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)
• 1 head broccoli, chopped into bite-sized florets
• 1 cup edamame (thawed from frozen)
• 2 baby bok choy, chopped (can substitute spinach or kale)
• 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 (more to taste)
• 1 tsp sriracha (more to taste)
• Chopped green onions
• Sesame seeds

Instructions

1. Step 1: Place the dry quinoa and 3 cups of water in a medium pot. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and set aside.
2. Step 2: While the quinoa cooks, whisk together the reduced sodium soy sauce, creamy peanut butter, toasted sesame oil, pure maple syrup, lime juice, and sriracha in a medium bowl until smooth. Set the sauce aside.
3. Step 3: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, chopped bell peppers, diced carrots, and a pinch of salt. Cook for about 7 minutes, stirring occasionally, until the vegetables soften.
4. Step 4: Add the minced garlic, ginger, and broccoli florets to the pot. Continue cooking for another 5 minutes until the broccoli is tender but still crisp.
5. Step 5: Stir in the thawed edamame and chopped bok choy, cooking just until the greens wilt.
6. Step 6: Add the cooked quinoa and prepared sesame peanut sauce to the vegetable mixture. Stir well to combine all ingredients and heat through.
7. Step 7: Taste and adjust seasoning if needed. Serve the stir fry warm, garnished with chopped green onions and sesame seeds if desired.

Tips & Variations

• For extra protein, add cooked chicken, tofu, or shrimp to the stir fry.
• Use spinach or kale in place of bok choy for a different leafy green option.
• If you prefer a spicier dish, increase the sriracha to taste.
• Toast the sesame seeds lightly to enhance their flavor before sprinkling on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the mixture seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of quinoa?

Yes, brown rice, couscous, or farro can be substituted, but cooking times and liquid amounts will vary.

Is this recipe vegan?

Yes, all ingredients are plant-based, making this a vegan-friendly meal.

Veggie-Packed Quinoa Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

A flavorful and nutrient-dense veggie-packed quinoa stir-fry featuring a creamy sesame peanut sauce, loaded with vibrant vegetables like broccoli, bell peppers, carrots, bok choy, and edamame. This wholesome, gluten-free dish is perfect as a satisfying main course for lunch or dinner.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Grains

• 2 cups dry quinoa
• 3 cups water

Vegetables

• 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)
• 1 head broccoli, chopped into bite-sized florets
• 1 cup edamame (thawed from frozen)
• 2 baby bok choy, chopped (can substitute spinach or kale)

Sauce & Seasonings

• 1 tbsp extra virgin olive oil
• 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 (more to taste)
• 1 tsp sriracha (more to taste)
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Instructions

1. Cook the Quinoa: Place the dry quinoa and 3 cups of water in a medium pot. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and set aside.
2. Prepare the Sauce: While the quinoa cooks, whisk together the reduced sodium soy sauce, creamy peanut butter, toasted sesame oil, pure maple syrup, lime juice, and sriracha in a medium bowl until smooth. Set aside.
3. Sauté the Vegetables: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, chopped bell peppers, diced carrots, and a pinch of salt. Cook for about 7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic, ginger, and broccoli florets and continue cooking for another 5 minutes until the broccoli is tender but still crisp. Stir in the thawed edamame and chopped bok choy, cooking just until the greens wilt.
4. Combine and Serve: Add the cooked quinoa and the prepared sesame peanut sauce to the vegetable mixture. Stir well to combine all ingredients and heat through. Taste and adjust seasoning if needed. Serve the stir fry warm, garnished with chopped green onions and sesame seeds if desired.

Notes

• You can substitute bok choy with spinach or kale if preferred.
• Adjust the amount of sriracha according to your preferred spice level.
• For a gluten-free option, use tamari instead of soy sauce.
• This dish can be served on its own or with a side of fresh greens for added variety.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: quinoa stir fry, vegetarian quinoa recipe, vegan peanut sauce, healthy dinner, gluten free veggie stir fry, edamame broccoli stir fry, plant-based main dish