Quick Vegan Veggie Quinoa Stir-fry

January 8, 2018
I started out my New Year bringing some basics back into my life. Sometimes I get caught up crafting fancy recipes that I forget just how good a simple stir-fry can be. My go-to stir-fry is usually one with tofu or tempeh for protein, but this recipe mixes things up and uses cooked quinoa! It's a great way to use up leftover quinoa from the fridge. I used bell pepper, zucchini, shredded carrots, red onion, and mushrooms as my veggies, but you can use whatever you have on hand. Top the bowl with crushed cashews for a little crunch with every bite!
Quick Vegan Veggie Quinoa Stir-fry

Quick Vegan Veggie Quinoa Stir-fry

Recipe Type: Detox Hearty Entrees
utensils YIELDS 1 serving
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  • 1 teaspoon avocado oil
  • 2/3 cup cooked quinoa
  • 1/2, chopped bell pepper
  • 1/2, chopped green zucchini
  • 1/4 cup shredded carrots
  • 1/4 cup red onion
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • to taste Himalayan sea salt
  • 2 tablspoons crushed cashews
  • handful white button mushrooms
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Directions

1. Heat avocado oil over medium-high in a medium skillet.
2. Once warm, add the red onion, bell pepper, zucchini, carrots, and mushrooms.
3. Saute for about 5 minutes, until slightly softened, then season with garlic powder, dried thyme, and Himalayan sea salt.
4. Cook for another 3-5 minutes, until soft and fragrant. Within the last minute, stir in the cooked quinoa.
5. Serve immediately with crushed cashews.

Also by Lauren: Vegan Banana Walnut Protein Cookies

Related: Brown Rice Beet Miso Stir-Fry

Marinated Tempeh Stir-Fry

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Photos: Lauren Kirchmaier


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Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog floraandvino.com.

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