Introduction

This Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce is a vibrant and nutritious dish perfect for a quick weeknight meal. Packed with fresh vegetables and a creamy, flavorful sauce, it’s both satisfying and wholesome. Whether you’re a vegetarian or just looking to add more plants into your diet, this stir fry is a great choice.

A large black speckled pan filled with mixed quinoa and vegetables sits on a white marbled surface. The dish shows a colorful mix of small, light tan quinoa grains layered with chopped green broccoli florets, bright red and yellow bell pepper pieces, orange carrot cubes, green edamame beans, and light green chopped green onions scattered on top. A wooden spoon is placed inside the pan on the right side, resting in the quinoa mixture. To the upper right of the pan, there are two small white bowls, one filled with sliced green onions and the other with white sesame seeds. The overall texture looks soft but with some crunch from the vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)

Instructions

Step 1: Place the quinoa and 3 cups of water in a medium pot. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Once cooked, fluff with a fork and set aside.
Step 2: In a medium bowl, whisk together the soy sauce, creamy peanut butter, toasted sesame oil, maple syrup, lime juice, and sriracha until smooth. Set the sauce aside.
Step 3: Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onion, chopped bell peppers, diced carrots, and a pinch of salt. Cook for about 7 minutes until the vegetables soften.
Step 4: Add the minced garlic, ginger, and chopped broccoli to the pot. Cook for another 5 minutes until the broccoli is tender.
Step 5: Stir in the thawed edamame and chopped bok choy (or your chosen greens). Cook just until the greens are wilted.
Step 6: Add the cooked quinoa and the prepared peanut sauce to the vegetable mixture. Stir well to combine all the flavors. Taste and adjust seasoning with additional lime juice or sriracha if desired.
Step 7: Serve warm, garnished with chopped green onions and sesame seeds if using.

Tips & Variations

For a spicier kick, increase the sriracha or add a pinch of red pepper flakes.
Substitute baby bok choy with kale or spinach depending on what’s available in your fridge.
To make it vegan, ensure your peanut butter and maple syrup are free from added animal products.
Adding toasted peanuts or cashews on top adds a delightful crunch and extra protein.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You may want to add a splash of water or soy sauce when reheating to keep the dish moist.

How to Serve

A white bowl filled with a colorful quinoa salad showing one main layer of cooked quinoa grains mixed with bright green broccoli florets, green beans, chopped green onions, and small pieces of red bell pepper scattered throughout; white sesame seeds sprinkled over the top add texture and detail, with a silver fork resting inside the bowl. The bowl sits on a white marbled surface with blurred white bowls in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or brown rice instead of quinoa?

Yes, you can substitute with cooked white or brown rice, but adjust the cooking times accordingly. Quinoa adds a nice texture and boost of protein, but rice works well too.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of soy sauce, which typically contains gluten. Always check labels to be sure.

Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce Recipe

Print Recipe

★★★★★

4.7 from 612 reviews

A vibrant and nutritious Veggie-Packed Quinoa Stir Fry featuring colorful vegetables and a creamy sesame peanut sauce. This easy one-pot meal combines fluffy quinoa with broccoli, bell peppers, carrots, bok choy, and edamame, all tossed in a flavorful peanut-soy blend, perfect for a wholesome family dinner or meal prep.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian-inspired
Diet: Vegetarian

Ingredients

Scale

Quinoa

2 cups dry quinoa
3 cups water

Vegetables

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)

Sesame Peanut 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 (more to taste)
1 tsp sriracha (more to taste)

Garnish (optional)

Chopped green onions
Sesame seeds

Instructions

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.
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.
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.
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.