Quinoa Vegetable Stir Fry

I have been eating a lot more plant based lately and for me that means making a lot of stir fry. I love mixing different flavours together and find dishes like this so satisfying. A few weeks ago I threw this recipe together and it ended up making such a delicious dinner and so many of you asked me to recreate and post the recipe. So of course, I did and since then have made it again and it is beyond delish and will become a plant based lunch or dinner staple in my house! Super easy to make, follow along below.

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Quinoa Coconut Vegetable Stir Fry

Course Main Course

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Ingredients

• 1 tbsp avocado oil
• 2 cup broccoli florets
• 2 cup cauliflower florets
• 2 tbsp fresh ginger - minced
• ½ cup red bell peppers – sliced
• 1 cup carrots- sliced
• ½ cup celery – sliced
• 2 cups spinach
• 1 tbsp sambal oelek
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1/2 tsp garlic powder
• 3 tbsp coconut aminos/ tamari/ soya sauce
• 1/2 cup coconut milk light or regular
• 1 ½ cup quinoa cooked I make in my rice cooker
• Nutritional yeast and Sesame seeds for garnish

Instructions

• Using a large skillet or wok heat stove to medium/high heat add 1 tbsp avocado oil and let it get hot.
• Add in broccoli, cauliflower, celery, carrot, bell peppers and ginger and sauté for about 4-5 minutes on until vegetables start to soften.
• Add garlic powder, sambal, toasted sesame oil, honey and coconut aminos, mix until sauces are combined and covering veggies 1-2 minutes.
• Pour in coconut milk and let liquid reduce to about half. Add in spinach and mix into stir fry about 1-2 minutes until spinach is wilted.
• Make a bed of quinoa on a plate or shallow bowl and top with stir fry.
• Sprinkle with nutritional yeast and sesame seeds, even cilantro is delicious!