Gluten Free Quinoa Vegetable Stir Fry Recipe

Simple Easy Vegetarian Meal: Cooked Quinoa, Veggies, Spices, Nuts

If you're cooking quinoa, make extra to use in this easy vegetable stir fry recipe. Add your favorite veggies & a handful of cashews for a delicious gluten free vegetarian dinner recipe.

This recipe is a complete one-dish meal, but if you crave more protein, it's easy to throw in some cooked beans, baked or fried tofu, tempeh or seitan. Or just eat a bigger serving - that way you get more veggies too!

4 Servings

Total Prep and Cook Time: 30 Minutes

Nutrition Data Per Serving, 122g: 372 cal, 42g carb, 19g fat, 301mg sodium, 6g fiber, 13 g protein, low Cholesterol, good source Magnesium, Phosphorus, Copper and Manganese. Estimated glycemic load 21

Ingredients:

• 2 - 3 cups cooked quinoa
• 1 - 2 Tbsp cooking oil
• 1 stalk celery
• 1 small carrot
• 1 tsp brown mustard seed
• 1/2 tsp dry ginger
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• pinch cayenne
• 1 Tbsp Braggs liquid aminos or soy sauce
• 1/4 cup cashews pieces or sunflower seeds
• 1 cup frozen peas
• 1/4 cup chopped cilantro or parsley
• Optional: 1 cup cubed baked or fried or plain tofu, tempeh or seitan

Directions:

1. Heat oil on medium-low in a large shallow pan
2. Peel the carrot, half lengthwise, and slice in thin pieces
3. Wash and trim the celery, cut in thin pieces lengthwise, then slice thin
4. Turn the heat to medium high
5. Add the brown mustard seeds and heat in the oil until they start to pop
6. Add the carrots and celery, and cashews or sunflower seeds. Stir-fry for 5 minutes
7. Add the optional tofu, tempeh or seitan and stir until well heated
8. Add the rest of the spices and stir-fry for 2 minutes, until mixed well and browned
9. Stir in the cooked quinoa, soy sauce or braggs, frozen peas, and 2 Tbsp water
10. Cover and steam for 5 minutes on medium low heat, or until the veggies are tender
11. Stir in the chopped parsley or cilantro, and serve

Recipe Tips:

Our quinoa veggie stir fry recipe is a great one dish meal. It's also wonderful served with simple mung dhal, or green salad, plus tortillas or chapatis.

I use 2 - 3 cups of cooked quinoa, and 2 cups of chopped vegetables. That makes 3 large or 4 average servings. Super hungry adults with high protein requirements may need to make it 2 servings and/or add some tofu, tempeh or seitan for extra protein.

This easy vegetable stir fry recipe can be cooked in a wok, a fry pan or sautë pan. Use what veggies you like, or have on hand. That could include onions, garlic, mushrooms, carrots, celery, cabbage, fresh ginger, peppers, zucchini, broccoli, etc.

If you keep the proportions the same, this recipe will expand nicely to serve a crowd.