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Sometimes being nutty isn't all that bad...especially if you're a quinoa stirfry with peanut butter, vegetables, and garlic chili sauce! Super healthy with broccoli, carrots. Prepare your taste buds!
INGREDIENTS:
3 cups cooked quinoa
1 tbsp sesame oil
1 cup carrots, chopped or diced
1 cup green onion, or regular onion
1 ½ cups chopped broccoli
½ cup roasted cashews or peanutsoptional
7 tbsp soy sauce (and extra)we'll cook this by tablespoons
1 tbsp brown sugarsubstitute with maple syrup or honey
1 tbsp peanut butter
2 tbsp lime or lemon juice
2 tsp chili garlic sauce (plus more to taste)
EQUIPMENT:
Skillet
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DIRECTIONS:
Quinoa, if you haven't cooked it yet!
1
If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
Stir-fry vegetables
2
Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one tablespoon of soy sauce. Cover and cook for 3-4 minutes, stirring occasionally.
3
Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
Meanwhile, let's get saucy and a little nutty...
4
In a small bowl, make your sauce by adding 4 tablespoons of soy sauce, brown sugar or maple syrup, peanut butter, lime juice, chili garlic sauce, and diced green onion, to a mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or soy sauce for saltiness and depth of flavor. Set aside.
Mix it all together!
5
Add cooked quinoa and the remaining one third of the coconut aminos. Stir to coat and cook for 1 minute. Then add sauce and stir. Cook for another 4-5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy. Serve as is, or garnish with additional cashews, lime wedges, or cilantro if you want to get fancy!
AuthordrsadminIngredients
3 cups cooked quinoa
1 tbsp sesame oil
1 cup carrots, chopped or diced
1 cup green onion, or regular onion
1 ½ cups chopped broccoli
½ cup roasted cashews or peanutsoptional
7 tbsp soy sauce (and extra)we'll cook this by tablespoons
1 tbsp brown sugarsubstitute with maple syrup or honey
1 tbsp peanut butter
2 tbsp lime or lemon juice
2 tsp chili garlic sauce (plus more to taste)
Directions
Quinoa, if you haven't cooked it yet!
1
If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
Stir-fry vegetables
2
Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one tablespoon of soy sauce. Cover and cook for 3-4 minutes, stirring occasionally.
3
Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
Meanwhile, let's get saucy and a little nutty...
4
In a small bowl, make your sauce by adding 4 tablespoons of soy sauce, brown sugar or maple syrup, peanut butter, lime juice, chili garlic sauce, and diced green onion, to a mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or soy sauce for saltiness and depth of flavor. Set aside.
Mix it all together!
5
Add cooked quinoa and the remaining one third of the coconut aminos. Stir to coat and cook for 1 minute. Then add sauce and stir. Cook for another 4-5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy. Serve as is, or garnish with additional cashews, lime wedges, or cilantro if you want to get fancy!
