Vegetable Stirfry over Quinoa

Vegetarian30 Minute MealsKid FriendlyVegan

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

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

Vegetable Stirfry over Quinoa

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Gluten Free

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!

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
FacebookTwitterPinterestInstagram

Related Posts

15 Responses
  1. 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. 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.

    1. 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!

  2. 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. 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! 🙂

Leave a Reply