Well hi there! I'm coming out of my blogging hiatus to share a deeeeelicious recipe with you. Seriously...it's really good. I made it three weeks in a row (at the request of my husband), then had it as leftovers for lunch...multiple days during the week. It never got old. I guess that's when you know you have a good thing going. I'm actually craving it now as I type this and look at these pics. I should mention, I'm writing this post at 9:30am on a Sunday, so instead of craving pancakes or a cold berry smoothie, I'm craving this. Man, this dish really has a hold on me. I'm OK with that. And you will be too - I promise.
This dish really encompasses everything I love about a recipe: a simple ingredient list, easy to make, incredibly nourishing, and even better as leftovers. I have used a different veggie combo every time I have made this dish, but the one I am sharing with you today is my favorite. The cool thing about this recipe is that you can use it as a basic guideline. Cooked quinoa + veggie mixture of your choice + savory peanut sauce. You really can't go wrong.
I'll admit, sometimes quinoa can seem boring. Actually, let me back up. I LOVE quinoa. L-O-V-E. Even though I have a strong affinity for this ancient grain, I am not blinded by the fact that it can seem a bit boring on it's own. Dry quinoa made with boring old water and used as a side on your dinner plate....BORING. Quinoa cooked with seasoned veggie broth, incredibly flavorful veggies, and a delicious sauce. NOT boring. In fact, more like a party in your mouth.
If you have been following along with my blog and recipes over the years, you know that I love a good peanut sauce. I have shared a few recipes, like this one, and this one in the past and tend to make some variation of a peanut sauce most weeks to serve as a dipping sauce or topping to roasted veggies. I typically need to refrain from just eating the peanut sauce straight up with a spoon (please tell me I'm not the only one who does this).
This peanut sauce is little different than my usual sauce, only because I used what I had on hand when I originally made this dish. I typically make my sauce with garlic red Thai chili paste, but happened to be out. No problemo! I had already sauteed garlic in the veggie mixture and just added a little Sriracha to the sauce mixture instead. Bingo.
Aside from the fact that I am literally obsessed with this sauce, I also love how veggified this dish is. This recipe makes a very large quantity. You can thank the veggies for that! The veggies add a ton of bulk which makes this dish super high in fiber, nutrients, and antioxidant phytochemicals. I mean...just look at all those colors! I talk to my clients a LOT about the fact that not all calories are created equal. Plant foods, especially vegetables add a lot of volume, without the added calories. Plant foods are full of fiber, are higher in water content, and higher in nutrient density. That means you get more bang for your buck. The photo below from Forks Over Knives illustrates my point really well.
Don't you just want to dive right into a big plate of veggies?!
The bottom line is this: the more veggies in your diet, the better. And what better way to eat a lot of nutrient-packed veggies than with (not boring) quinoa and peanut sauce?
What are you waiting for....dig in!
Veggie Quinoa Stir-Fry with Savory Peanut Sauce
|Makes ~8 cups|
For the Stir-Fry
- 2 cups dry quinoa
- 3.5 cups water
- 1 low sodium vegetable bouillon cube
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 3 tsp fresh ginger root, finely diced (remove skin)
- 2 cloves garlic, finely diced
- 1 red bell pepper, chopped
- 3 cups broccoli florets
- 4 stalks celery, diced
- 3/4 cup edamame (I used thawed frozen) *Optional, but recommended for extra protein
- 1 bunch kale, chopped
- Green onion, chopped, to taste for garnish
For the Sauce
- 1/2 cup Bragg's Aminos (or low sodium soy sauce or tamari)
- 2 tsp red wine vinegar
- 3 Tbsp creamy peanut butter
- 1.5 Tbsp honey OR pure maple syrup
- Juice of 1 small-medium lime
- 1 tsp Sriracha sauce
- Place quinoa, water, and bouillon cube in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, until quinoa is cooked (15-20 minutes). Fluff with a fork and set aside.
- Heat oil in a wok (or large pan) over medium-high heat. Once hot, add onion. Sautee until translucent, about 5 minutes, then add garlic and ginger. Saute for another minute or until fragrant. Add pepper, celery, broccoli, and edamame. Sautee for 5-7 minutes.
- Add chopped kale and saute for another 3 minutes. Turn off heat.
- Whisk together sauce ingredients until smooth and well combined.
- Add cooked quinoa and sauce to veggie mix, stirring to combine. Top with green onions and enjoy!
*If you have a wok, use it! A large wok is the perfect size for this recipe but if you don't have one, use a large pot or pan instead.
*Feel free to half this recipe for less, although we love to eat the leftovers for work lunches!