Say hello to a weeknight dinner that’s CHOCK FULLA plants and quinoa and stuff. If you loved this Instant Pot Pad Thai Stir Fry or my Easy Vegetable Teriyaki Stir Fry, you’re in for another treat. She’s healthy! She’s tasty! She feeds a crowd! And isn’t she a dish? Oh la la. I mean anything peanut sauce + one pot wonder and I’m in. The best part about this veggie stir fry is that you’ve got your healthy fats, veggies, and plant protein all in one so there’s no need to fuss about side dishes. Celebrate the small wins!
Key ingredients
Don’t fret about the lengthy looking ingredient list—it’s mostly veggies and you don’t have to use them all. The peanut sauce couldn’t be easier to make.
Quinoa: Nutty, protein-packed, and quick. As an RD I love that it’s a complete plant protein, trumping the protein content of other whole grains. It’s also higher in minerals like calcium, magnesium, iron, copper and zinc than most grains. Quinoa has naturally occurring compounding called saponins that taste bitter. They definitely need to be rinsed off for optimal flavor! Some come come pre-rinsed so check the package. Veggies: Bell pepper, carrot, broccoli and bok choy are my go-to for this meal but you can use whatever veggies, fresh or frozen, yo have on hand. Aromatics: Plenty of onion, garlic and ginger for flavor! Peanut butter: This makes the sauce super creamy and crave-worthy. I love Costco’s organic creamy peanut butter in the sauce, but whatever peanut butter you fancy will do. Or even almond butter! Soy sauce: The best salty, umami flavor to form our yummy sauce. Maple syrup: A bit of natural sweetness helps round out all the flavors. Sesame oil: I love sesame oil in Asian-inspired dishes! Olive oil works, too. Lime: A bit of bright acidity for balance. Sriracha: I love a tiny bit of heat. Red pepper flakes work too!
Let’s make it!
Consider this your empty-the-fridge meal. Throw it all in there! The best part about this vegetarian stir fry is that it makes a LOT. And the leftovers taste even better!
Cooking quinoa is a breeze!
My top time-saving tips
Use pre-cooked quinoa if you so please! Or rice! It’s a thing. You can find it in the frozen section of most grocery stores. Time is money, people. Try frozen veggies. I get massive bags of frozen stir fry veggies at Costco that I often use in place of fresh veggies so I don’t have to chop anything. It saves tons of time! Use fridge leftovers! This stir fry is really forgiving. Peppers, mushrooms, cabbage, green beans, zucchini, asparagus, wilty greens…throw them in the mix. The more veggies the merrier. Go dried. Use garlic powder, bottled ginger (or dried!), and bottled lime juice (I always have this one on hand) if you don’t have fresh. No shame!
How to store
Store leftovers in an air tight container in fridge. They will keep for up to three days. Reheat it in the microwave or in a pan on the stove. You can freeze it for up to 3 months.
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 (I use this, can sub 1 tsp dried) 1 head of broccoli, chopped into bite-sized florets 1 cup edamame (thawed from frozen) 2 baby bok choy (can sub spinach or kale), chopped optional: chopped green onions and sesame seeds, for garnish
For the sauce:
½ cup reduced sodium soy sauce (sub 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)
