Easy Vegetable Stir fry with Quinoa
Finally, I’m sharing the vegetable stir fry that I make every week for easy, quick and veggie-packed lunches. After eating these stir fry bowls, I always feel energized, fueled, and satiated. There’s something about a warm bowl of vegetables that really gets me through the day and these are perfectly balanced with that umami flavor, thanks to the sesame oil, soy sauce, ginger, and garlic combo!
You can definitely make this stir fry your own but the basics are simple!
How to make a vegetable stir fry:
- Heat sesame oil in a skillet or wok
- Add garlic, ginger, and vegetables
- Cook the vegetables until fork tender, adding water as needed
- Add in cooked quinoa or rice and stir to combine
- Create a cavity in the center of the mixture and add in eggs and scramble
- Stir everything to combine
- Drizzle with soy sauce and serve!
Basically, the vegetables you choose are up to you, but I have found that the combo of bell peppers, onions, broccoli, carrots, and snow peas are ideal, based on crunch factor and taste! And of course, you can spiralize the bell peppers, onions, and carrots (and broccoli stems!) if you want. I wanted this to be a non-spiralized recipe, but it can easily become quicker and easier with the Inspiralizer!
I’ve made this with brown rice and it’s more filling, so it may serve 3-4 if you choose that grain, which is heartier. You can also omit the grain completely and use an alternative like cauliflower rice.
I hope this stir fry makes it into your weekly rotation! And if it does, make sure you to tag us on social @inspiralized #inspiralized!
Easy Vegetable Stirfry with Quinoa
- 1 tablespoon toasted sesame oil plain sesame oil is fine if you can't find toasted
- 1 garlic clove minced
- 1 " knob of ginger peeled and minced
- 1 small bell pepper sliced or spiralized with Blade A
- 2-3 julienned carrots or 1 large carrot spiralized with Blade D
- 2 cups broccoli florets small florets are best, so they cook well
- 4 oz snowpeas
- 1 small red onion sliced or spiralized with Blade A and noodles trimmed
- 1 cup cooked quinoa
- 2 eggs
- 1 tablespoon low sodium soy sauce
- pinch of red pepper flakes or more if you like it spicy
- to garnish: white sesame seeds
- Heat the oil in a large skillet. Once the oil is shimmering, add all of the ingredients except for the quinoa, eggs, and soy sauce. Cook all of the vegetables until fork tender, about 10 minutes, tossing frequently. After 5 minutes, if the vegetables are sticking to the pan, pour in 1/4 cup of water and toss, cooking until all moisture evaporates and vegetables are cooked.
- Once the vegetables are cooked, add in the quinoa and toss well to combine thoroughly. Creative a cavity in the center of the mixture and pour in the eggs. Whisk and scramble in the pan. Once eggs are cooked, toss together with the mixture and season with soy sauce and red pepper flakes. Toss well again to combine.
- Divide into bowls. Top with sesame seeds, if desired.