I started out my New Year bringing some basics back into my life. Sometimes I get caught up crafting fancy recipes that I forget just how good a simple stir-fry can be. My go-to stir-fry is usually one with tofu or tempeh for protein, but this recipe mixes things up and uses cooked quinoa! It's a great way to use up leftover quinoa from the fridge. I used bell pepper, zucchini, shredded carrots, red onion, and mushrooms as my veggies, but you can use whatever you have on hand. Top the bowl with crushed cashews for a little crunch with every bite!
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1 teaspoon avocado oil
- 2/3 cup cooked quinoa
- 1/2, chopped bell pepper
- 1/2, chopped green zucchini
- 1/4 cup shredded carrots
- 1/4 cup red onion
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- to taste Himalayan sea salt
- 2 tablspoons crushed cashews
- handful white button mushrooms
Directions
1. Heat avocado oil over medium-high in a medium skillet.
2. Once warm, add the red onion, bell pepper, zucchini, carrots, and mushrooms.
3. Saute for about 5 minutes, until slightly softened, then season with garlic powder, dried thyme, and Himalayan sea salt.
4. Cook for another 3-5 minutes, until soft and fragrant. Within the last minute, stir in the cooked quinoa.
5. Serve immediately with crushed cashews.
2. Once warm, add the red onion, bell pepper, zucchini, carrots, and mushrooms.
3. Saute for about 5 minutes, until slightly softened, then season with garlic powder, dried thyme, and Himalayan sea salt.
4. Cook for another 3-5 minutes, until soft and fragrant. Within the last minute, stir in the cooked quinoa.
5. Serve immediately with crushed cashews.
Also by Lauren: Vegan Banana Walnut Protein Cookies
Related: Brown Rice Beet Miso Stir-Fry
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Photos: Lauren Kirchmaier
