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Veggie-Packed Quinoa Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/veggie-packed-quinoa-recipe/