Quinoa and Veggie Stir Fry

Busy days happen.

Usually about 6-7 days a week.

And even though a lot of us like to cook and eat yummy food, planning meals doesn’t always make the priority list. But just because you’re short on time does not mean you have to sacrifice a delicious meal.

Enter, the stir fry.

I promise you can do this in 20 minutes!

Grab veggies from your fridge. Chop them up. Quickly cook them in a little hot oil, then let them steam for a few minutes to quickly finish cooking them, add a few aromatics like ginger and garlic. Then top with some flavorful sesame oil and seeds. Grab leftover rice, quinoa, or noodles to pair with it and you have yourself dinner, and hopefully leftovers too.

Asian take-out has nothin’ on you! By the way, this stir fry is even better if you have my Quick Curry Sauce on hand 😉

Quinoa and Veggie Stir Fry

1 ¼ c uncooked quinoa

8 oz. mushrooms, any kind will do

1 1b brussel sprouts, trimmed and halved or quartered

8 oz. sugar snap peas (don’t skip these!)

Other veggies: julienned carrots or red peppers, asparagus, onions, broccoli, etc.

2 large garlic cloves, minced

Small piece ginger, minced (optional)

3 tbsp avocado or coconut oil

1-2 tbsp tamari or coconut aminos

¾ c veggie broth or water

1 tbsp unrefined sesame oil

1 tbsp white sesame seeds

While chopping and cooking veggies, cook quinoa in 1 ¾ c water, covered, for 15 minutes or until fully cooked and fluffy. Stir well and leave the lid on for another 5 minutes to absorb any extra water. Set aside. In a large sauté pan or wok, heat avocado or coconut oil over high heat, add mushrooms, reduce heat slightly. Once mushrooms have a nice “crust” add 1/3 of the garlic and ginger, 2 tsp tamari, and ¼ c veggie broth, reduce heat, and cover for 3 min or until liquid is absorbed. Transfer to a bowl and repeat this process with remaining veggies. Serve veggies over quinoa with sesame oil and sesame seeds. This is great hot or cold! Try it with my Quick Curry Sauce for even more flavor!