Quinoa Veggie Stir Fry with Teriyaki Sauce
Ingredients
- 1 cwhite quinoa
rinsed very well with cold water
- 1 ⅓ cwater
- ½ tspgarlic powder
- ¼ tspfine sea salt
- ½ cpacked cup diced red onion
- 1red bell pepper
diced
- 3 cfresh broccoli florets
- garlic powder
- 1 cfrozen peas/carrots mix
- 1 mediumzucchini
sliced 1/4 inch thick half moons
- 6 tbspteriyaki sauce
either my homemade recipe or store-bought
- garnish: green onions
sesame seeds, cayenne
- optional: for even extra protein
you could add tofu or chickpeas
Directions
- 1
Cook the quinoa first by adding the rinsed quinoa to a medium pot, the water, garlic powder and salt. Stir well. Bring to a boil. Then cover, lower the heat and simmer 15 minutes. All the water should be gone. Let sit, covered, for 5 minutes only. Fluff with a fork.
- 2
While the quinoa is cooking, prepare the veggies.
- 3
Over medium heat, add just a few tablespoons of water to a large pot. Once hot, add the onion and a sprinkle of salt and cook about 5 minutes, stirring often, until tender.
- 4
Add the bell pepper and cook a few more minutes.
- 5
Add the broccoli with a sprinkle of garlic powder, salt, pepper and stir often. Cook about 5 more minutes until the broccoli is almost fully tender, but not mushy.
- 6
Add the peas/carrots mix and zucchini, stir well. Cover and cook about 3 minutes or so until the zucchini is tender to your liking.
- 7
Remove from the heat.
- 8
Now, you can either mix each individual bowl separately or mix everything all together at once. If doing each bowl individually, you'll add 1 cup of the cooked quinoa, about 1 1/2 cups of the veggies and 2-3 tablespoons of teriyaki sauce.
- 9
If wanting to mix it all together in the pot, then add the cooked quinoa to the veggies with the teriyaki sauce (starting with 6 tablespoons) and mix to coat everything. Taste and add more teriyaki sauce if desired, cayenne or black pepper.
- 10
Top with fresh sliced green onions, sesame seeds and a pinch of cayenne for a kick of heat (if desired).
Quinoa Veggie Stir Fry with Teriyaki Sauce
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About this Recipe
Looking for a vibrant, plant-based meal that’s packed with flavor and protein without hours in the kitchen? This Quinoa Veggie Stir Fry with Teriyaki Sauce is your answer, delivering a deliciously healthy main course perfect for any day of the week.
What makes this Quinoa Veggie Stir Fry truly shine is its clever combination of wholesome ingredients and straightforward technique. You get fluffy, protein-rich quinoa paired with a colorful array of fresh vegetables, all brought together by a savory teriyaki glaze. It's designed to be quick, ensuring maximum flavor and nutrition with minimal fuss, making it a reliable vegan and naturally gluten-free option.
Prepare for a satisfying culinary experience with every bite. You'll enjoy the distinct texture of perfectly cooked quinoa, which provides a hearty base, alongside tender-crisp broccoli florets, sweet red bell pepper, and succulent zucchini half-moons. The rich, umami notes of the teriyaki sauce generously coat each vegetable, while hints of red onion and garlic powder create a balanced, aromatic profile. It's a meal that feels both comforting and incredibly fresh.
Customizing Your Stir Fry
This versatile dish is easy to adapt to your pantry and preferences. For an even more substantial meal, consider adding tofu or chickpeas as an extra protein boost. Feel free to swap out some of the vegetables—spinach, snap peas, or mushrooms would also work wonderfully. While the recipe suggests teriyaki sauce, you can use your favorite homemade version or a good quality store-bought one, ensuring it's gluten-free if needed.
Serve this colorful Quinoa Veggie Stir Fry as a complete, satisfying meal on its own. A sprinkle of fresh green onions, a dash of sesame seeds, or a pinch of cayenne makes for a beautiful and flavorful garnish.