Vegetable Stirfry over Quinoa

Blue circle with the letter VA grey circle with KFGrey circle with number 30
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

This Vegetable Stirfry over Quinoa is a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!

Vegetable Stirfry Over Quinoa

If I could have any superhero power, I think it would be the ability to zap my house clean. I hate cleaning. When I’m doing it throughout the week, I don’t mind it. But when our house looks like it has been hit by a dust blizzard and there are chunks of yellow lab hair blowing around my kitchen tile, I feel overwhelmed and push it off. Which then amounts to another layer of everything. Ughh.. I hate cleaning.

Now, before you OCD people start freaking out. Don’t worry, I cleaned the yellow lab hair and dust snow off of everything today. But… I wasn’t happy about it.

Although, I will say the feeling of sitting down with a warm latte and a clean house feels amazing. 🙂

Last night, pre-clean, I was in the mood for a little Asian flavor. Typically my Asian cuisine of choice is Honey Seared Chicken. But I had a lot of vegetables that I needed to use up so I made the next best option, Vegetable Stirfry over Quinoa

How to Make this Veggie Stir Fry

To get started. Chop up your vegetables. Here we go: 1 cup carrots (julienned), 1 red pepper (julienned), 1 yellow pepper (julienned), 1 head of broccoli (chopped), 8 oz. of baby portobello mushrooms (quartered), 2 garlic cloves (minced), 1 T. of fresh ginger (minced), 1 zucchini (halved lengthwise & sliced), and 4 green onions (chopped). Whew! I’m tired. 🙂 But don’t worry it’s worth it.stirfryveggiesOk, heat your wok or large skillet up to medium high heat. Add 2 T. of sesame oil and then add the ginger and garlic. garlicginger

Saute for 30 seconds, don’t let the garlic burn. Immediately add in the carrots, red pepper, and yellow pepper.

pepperscarrots

Saute for 2-3 minutes. Add in the mushrooms, broccoli, and zucchini.

mushbrocczucc

Saute for 3-4 minutes, stirring occasionally. Then cover and let sit for 6-8 minutes. In the meantime, mix together 1/3 cup Kikkoman low sodium soy sauce, 1/4 cup of chicken stock (or vegetable stock), 1 tsp. red pepper flakes, 1 tsp. of dry mustard, 1 tsp. sugar, 1 T. sesame oil, 1 T. rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)

Remove cover and add in stirfry sauce and green onions.

saucegronion

Stir together. Put cover back on for one more minute and you are good to go. 🙂

For the Quinoa, just follow the simple instructions on the package.

Enjoy!veggiestirfry

Print
Image of veggie stirfry over quinoa

Vegetable Stirfry over Quinoa

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 15 mins
  • total_time Total Time: 30 mins
  • yield Yield: 6 servings 1x
  • category Category: Side Dish
  • method Method: Stove
  • cuisine Cuisine: Chinese

Description

This Vegetable Stirfry over Quinoa is a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!

Scale

Ingredients

  • 1 cup of carrots, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 head of broccoli, chopped
  • 8 oz. of baby portobello mushrooms, quartered
  • 1 zucchini, halved lengthwise and sliced
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 T.fresh ginger, minced
  • 1/3 cup Kikkoman low sodium soy sauce
  • 1/4 cup chicken stock
  • 1 tsp. red pepper flakes
  • 1 tsp. dry mustard
  • 1 tsp. sugar
  • 1 T. sesame oil
  • 1 T. rice wine vinegar
  • 1 T. flour

Instructions

  1. Chop up your vegetables.
  2. Heat wok or large skillet to medium high heat, add 2 T. of sesame oil, ginger, and garlic. Saute for 30 seconds, don’t let the garlic burn.
  3. Add in the carrots, red pepper, and yellow pepper. Saute for 2-3 minutes.
  4. Add in the mushrooms, broccoli, and zucchini. Saute for 3-4 minutes, stirring occasionally.
  5. Cover and let sit for 6-8 minutes.
  6. In a small bowl, mix together low sodium soy sauce, chicken stock (or vegetable stock), red pepper flakes, dry mustard, sugar, sesame oil, rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)
  7. Remove cover and add in stirfry sauce and green onions. Stir together. Put cover back on for one more minute and you are good to go. 🙂
  8. For the Quinoa, just follow the simple instructions on the package.
  9. Enjoy!

Keywords: veggie stirfry, veggie stir fry, vegetable stir fry, vegetable stirfry, vegetable stir fry recipe, veggie stir fry recipe, veggie stirfry recipe, how to make stir fry, homemade stirfry

 

Hey There

Related Posts

14 Responses
  1. Marissa

    Hello,
    Thanks for posting and this does look good but just so you know, it isn’t vegetarian. Chicken stalk is from a chicken.

    1. Krista @ Joyful Healthy Eats
      Krista

      Thanks so much Marissa for pointing that out, with all those ingredients I totally overlooked the chicken stock. I will make the change asap. Thanks girl! 🙂

  2. Julie @ This Gal Cooks

    I love that you used quinoa rather than rice in your stirfry! What a great idea. Thanks so much for sharing at Marvelous Mondays, Krista. Have a wonderful weekend!

    Julie @ This Gal Cooks

    1. Krista @ Joyful Healthy Eats
      Krista

      Thanks Jeni, it is yummy, and sooo easy to make. I am a newbie when it comes to quinoa but I might just become obsessed with it as well. So easy, good for you, and delicious! 🙂 Thanks for stopping by!

  3. tanya

    I’m with you, I hate cleaning my house!!! Thats why I get my kids to do it! I always have vegetables to use up by the end of the week. I like this recipe, especially with the quinoa!

    1. Krista @ Joyful Healthy Eats
      Krista

      Can’t wait till the day when my kids are old enough to clean the house for me! You are one lucky girl! 🙂 Thanks for stopping by Tanya, I hope you like the dish.

  4. Cindy Eikenberg

    Hey Krista, so I have tried quinoa yet and have keep saying I’m going to, now with this recipe, there’s absolutely no excuse! I love stir-fry! Thanks for sharing the recipe with us!

  5. Shannah @ Just Us Four

    I love quinoa! Seriously, I could eat the stuff for almost every meal! This stir fry sounds delicious and will definitely be making its way to my table soon 🙂

Leave a Reply

Recipe rating