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Image of veggie stirfry over quinoa

Vegetable Stirfry over Quinoa

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove
  • 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!


Ingredients

Scale
  • 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!

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