Quinoa Veggie Stir Fry with Teriyaki Sauce
This vegan Quinoa Veggie Stir Fry with Teriyaki Sauce is bursting with flavor, delicious fresh veggies and high protein for a healthy plant-based meal any day of the week! It is quick and easy, too!
Servings: 3 servings
Ingredients
FOR THE QUINOA
- 1 cup (180g) white quinoa, rinsed very well with cold water
- 1 1/3 cups (315g) water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
VEGGIES
- 1/2 cup (80g) packed cup diced red onion
- 1 red bell pepper, diced
- 3 cups fresh broccoli florets
- garlic powder
- 1 cup (120g) frozen peas/carrots mix
- 1 medium (175g) zucchini, sliced 1/4 inch thick half moons
- 6-8 tablespoons Teriyaki 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.
Instructions
- 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.
- While the quinoa is cooking, prepare the veggies.
- 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.
- Add the bell pepper and cook a few more minutes.
- 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.
- 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.
- Remove from the heat.
- 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.
- 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.
- Top with fresh sliced green onions, sesame seeds and a pinch of cayenne for a kick of heat (if desired).