I posted this picture a couple weeks back in one of my Crate Full of Veggies blogs and was recently reminded I had never gotten the recipe up! So here it is. This seasonal stir fry is one of my favorite ways to use both quinoa and broccoli. And how can you go wrong when ginger peanut sauce is involved?


Quinoa Stir Fry with Ginger Peanut Sauce
gluten-free
serves 2
prep time: 35 minutes

1/2 cup quinoa
3/4 cup water

1 tbsp oil
2 cloves garlic, minced
1 medium-sized head of broccoli, chopped
2 carrots, cut into thin strips
1/2 red bell pepper, cut into thin strips

Ginger Peanut Sauce
1/4 cup + 2 tbsp natural peanut butter
1/4 cup water
2 tbsp soy sauce
1 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp fresh ginger, grated

fresh cilantro or basil
peanuts

Optional: 4-6 ounces extra firm tofu cut into thin slices and prepared in my super secret, super lazy way
or my other lazy way: 1/2 package marinated, ready to eat tofu:

or really any way you like to prepare tofu.

Rinse the quinoa several times and add it to boiling water. Cook covered for about 20-30 minutes, until water has evaporated and quinoa is light and fluffy. Leave covered, with heat off, for an additional ten minutes.

While quinoa is cooking, get to work on the vegetables. Heat oil in a cast iron skillet or heavy-bottom pan.  Add garlic and saute for 30 seconds, until fragrant. Toss in the remaining vegetables and stir fry until just tender. Do not over cook. They taste a lot better when there is still a snap to them. Remove from heat and set aside.

Mix the ingredients for peanut sauce together. Because I don’t like cleaning my blender and I never can fully mix it with a fork, I place all the ingredients in a small mason jar with a lid and shake it for several minutes. I found it to be the easiest, cleanest way for peanut sauce. Once well combined, pour over vegetables and stir to combine.

Serve over cooked quinoa and top fresh cilantro, peanuts and tofu (if desired).

I hope you all had a great summer weekend!