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Asian-Inspired Veggie Quinoa Stir Fry

It’s been a few months since I’ve done a recipe post, and this one seems especially pertinent for me at the moment. I always try to eat as healthy as I can no matter what time of year it is, but “healthy” during the colder months is much heavier than the smoothies and salads I enjoy during the summer. We’ve also been traveling a lot these past few months, and I’m definitely feeling the effects of so many take-out meals and restaurant dinners. Needless to say, it’s time to come out of hibernation and get myself back on track. 

One of my guilty pleasures is Chinese take-out, but I don’t love the excess MSG, sodium, etc. associated with it. I created this quinoa stir fry recipe as a healthier alternative take-out, which I could sub in when I got the craving. It’s also SO easy and quick to make, and I often just throw in whatever vegetables I have on hand at the time. For this version, I used cauliflower, broccoli, and snap peas, but I’ve also used Brussels sprouts and bell peppers in the past. 

I used one of my favorite kitchen gadgets, our Philips Air Fryer, to lightly crisp the veggies before I sautéed them. If you don’t have an air fryer, you can steam or bake your veggies or just go straight to the sauté step. See below for the full recipe!

vegetarian stir fry

Asian-Inspired Veggie Quinoa Stir Fry
  • 1 cup quinoa (uncooked)
  • 2 cloves garlic (minced)
  • 1 tbsp canola oil
  • broccoli florets (as much or as little as desired)
  • cauliflower florets (as much or as little as desired)
  • snap peas (as much or as little as desired)
  • 1 avocado
  • 2 tbsp Szechuan stir fry sauce*
  • 2 tbsp teriyaki stir fry sauce*
  • cayenne pepper (to taste)
  1. Cook quinoa as instructed on package. 1 cup of uncooked quinoa typically yields about 3 cups of cooked quinoa.

  2. While quinoa is cooking, prepare your vegetables. I use an air fryer to lightly crisp them, but you can steam/bake/etc. as desired.

  3. Heat canola oil in a large pan and add garlic. Cook for 1 minute.

  4. Add broccoli, cauliflower, and snap peas. Sauté for 1-2 minutes, add Szechuan sauce (and cayenne pepper if using), then sauté for an additional 1-2 minutes.

  5. Remove pan from heat and add cooked quinoa and teriyaki sauce. Stir to incorporate. Add more sauce if desired.

  6. Plate and top with sliced avocado. 

  7. Enjoy!

Recipe Notes

NOTE: this recipe yields 3-4 servings

*Both stir fry sauces I use are gluten free and low sodium

If you try this recipe out, be sure to let me know in the comments!

As always, thank you for reading and sharing! XOXO

By Paces West

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