Asian quinoa stir-fry {20 minutes of healthy stir-fry}}

Do you have bland quinoa? This is enough to make you never want to eat again…but don’t use this quinoa recipe.

Simple Asian quinoa sauté With broccoli, pea pods and red cabbage – or any vegetables you have on hand. This is the perfect recipe to make at home when you are craving takeout. It’s also easy to change and customize!

This Asian quinoa stir-fry recipe is recently a mid-stream tay column for lunch. The day is ready quickly and then it is easy to spread out for the whole week of lunch.

The secret to making amazing quinoa stir-fry is the sauce. I added my spice to me with sriracha and added sugar to it with maple syrup. The combination is very delicious! The peanut butter in these Thai quinoa bowls is also delicious.

If you like spicy foods that are gifted in Asia, you will love the inspiration for this recipe, my Quinoa Fried Rice Recipe! This is the less tricky version of this version.

Before you begin

Here are some important things to know before making this recipe:

• Use something in the refrigerator: The wonderful thing about stir-frying is that you can use any type of vegetables in the refrigerator.
• Cook quinoa ahead of time: Before cooking the quinoa, then add it to the stir-fry. For optimal texture, leave it in the refrigerator overnight and use it in stir-fry the next day.
• Small chopped vegetables: Cut the vegetables into pieces of similar size so that they are cooked evenly.
• Make the sauce first: First mix the soy sauce, maple syrup and almond butter together. This helps all ingredients really blend and combine perfectly, giving each bite a flavor.

How to make Asian quinoa sauté

Here is how to make stir-fry with quinoa:

1. Mix sauce

In a small bowl, combine the sauce ingredients together. Usually, mix soy sauce (or coconut amino sauce) together, sweetness like maple syrup, and creamy elements like almond butter. If you like, add a little heat with Sriracha.

Expert tips: Stir the sauce well until smooth. If your almond butter is thick, heat it slightly so that it can be easy to mix.

2. Cook vegetables

Heat a piece of oil (such as sesame seeds and coconut) in a large skillet, or over medium heat. Mix the chopped vegetables together and stir until they start to soften.

Avoid burning vegetables: If the vegetables start to stick to the pan, add a few tablespoons of water. Water will help shed the pan and prevent the vegetables from sticking or uneven cooking.

3. Add garlic and ginger

After most of the vegetables are cooked, stir in fresh garlic and ginger.

4. Stir quinoa

Add your cooked quinoa and place everything in a pan. Let it sit on the spots to develop some brittleness and stir again.

5. End with sauce

Pour the seasoning over and stir fry until it’s over and mix until everything is evenly coated and warm. Taste when needed and adjust with more seasoning or seasoning.

Finally add the sauce: After frying quinoa with vegetables, garlic and ginger, add the sauce to the end. Don’t fry the sauce for too long, otherwise it will burn. Just fry it long enough to keep it warm all the time.

How to serve the quinoa stir-fry

Just adding some chicken or salmon to the stir-fry is enough to get it from the side dish to the main meal. There are many ways to keep it as a vegetarian side dish.

I also like to serve it with some grilled Asian pork tenderloin. The tastes are so similar that they do enhance each other! Another super easy recipe you can eat with is some grilled Asian chicken thighs. Delicious!

Are you vegetarian? Keep the whole meal of the whole catering plant and prepare some vegetarian meatballs with stir-fry dishes. These meatballs are easy to make in a slow cooker, so you can make them ahead of time. They are made with bold hoisin sauce and are delicious, spicy quinoa stir-fry!

Change taste

Want to change something in this recipe? Here’s how to do this:

• Use different nut butters: Try peanuts or cashew butter to differently.
• Sauce exchange: You can swap the soy sauce for coconut aminos to make this recipe gluten-free! For a little sweetness, I used real maple syrup. If you want it to have some heat, add a little Sriracha!
• heating: Increase the spice with more sriracha or red pepper flakes.
• Exchange Cereals: As long as the carbs are precooked, you can use your favorite sautéed filling ingredients as you like. Try recipes with jasmine or basmamu rice or even buckwheat!
• Tossing extra protein: This stir-fry will be perfect with any meat or meatless protein flavor you like. To stay vegan, add some cube tofu. If you like meat, try it with some chopped chicken, salmon or pork sausage.

Storage, heating and remaining ideas

• Shop: Keep it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Make sure to thaw in the refrigerator overnight before reheating!
• Reheat: Heat in a frying pan over medium heat until heated, adding water or soy sauce if desired.
• The remaining thoughts:
  • Lettuce leaves wrapped in quinoa lettuce.
  • Throw away a more enthusiastic bowl with chopped barbecue chicken.
  • Use cold as a cereal salad and splash with rice vinegar.