Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce Recipe
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.
- 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.
Notes
- You can substitute baby bok choy with spinach or kale for variation.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the amount of sriracha to control the spice level.
- Cooked quinoa can be made ahead and refrigerated for quicker meal prep.
- This recipe can be easily doubled for larger servings.
Keywords: quinoa stir fry, vegetarian quinoa recipe, peanut sauce, healthy stir fry, vegetable quinoa, easy dinner, plant-based meal
