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Thai Quinoa Stir Fry- A Busy Weeknight Dinner

Its chaos being a mom. Especially with two young kids and a pup! And while you’ll see a ton of pictures on my Instagram page of me making snacks you won’t see very many actual meals- and there’s a good reason! There’s a reason my eBook is titled “the busy moms cookbook” and why I love fast meals, like this stir fry. It’s because I suck at cooking.

Funny isn’t it? The food blogger doesn’t like cooking or being in the kitchen? Oh, the irony.

It’s not like I despise cooking, it’s just I dislike the time I need to do it. I run three businesses from home, so a recipe that takes me 40 minutes of prep just makes my eye twitch.

I’m always trying to multi-task, to DO MORE. With the result that I get frustrated having to do all the little things, like cook or clean.

There’s a reason I love snacks so much: because they take about fifteen minutes to make! And I expect everything, like dinners to be just as simple.

And so, we come to stir fry.

Truth be told, I could eat variations of rice or noodle bowls every day. Just cycle through4-6 veggies, alternate plant and meat protein, chose two to three sauces and voila! Seriously, it’s that simple.

My hubby however, feels the need to have something new and “labeled” each night. Sigh. Though he still gets a lot of stir fry- and this of one of them!

I love this gluten free recipe for so many reasons but one of them is the color! I love the color of beets (which is why I love this soup) because they’re just so freaking vibrant! Plus, they kick a lot of butt in the liver department (read how to love your liver here).

I also love the look of the vegetables. If you haven’t used a spiralizer before… um get on that!

Spiralizer are awesome then making noodles out of vegetables (like in this zoodle pasta) but I also love using them ins stir fry dishes because they make me feel fancy. Yup, there’s no other reason 😛

This gluten free, dairy free stir fry is filled with veggies, flavor and sanity inducing endorphins because it’s so simple!

It’s a plant-based dish as thanks to the quinoa, there’s a decent amount of protein in it. However, adding chicken tastes great too so rock it if you have it.

The dressing on this stir fry fits the theme: it’s easy. Five ingredients throw it on and let it cook. This simple meal makes the perfect weeknight, or lazy dinner. It’s healthy, fueling and full of flavor.

Plus, thanks to the color most kids like it too! Parenting win.

Ingredients In The Thai Stir Fry

• ¾ cup dry quinoa
• 2 large beets
• 3 large carrots
• 10 mushrooms
• 1.5 tablespoons apple cider vinegar
• 1/8 cup avocado oil
• 1 teaspoon sesame oil
• 1 tablespoon coconut palm sugar
• 1 teaspoon Thai curry sauce
• 1 tablespoon oil for frying

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Like

• Silicone spatulas
• Spiralizer

How To Make The Thai Stir Fry

Cook the quinoa according to package directions

Prep all the veggies: peel the carrots and beets and de-stem the mushrooms.

Spiralize the carrots and beets and slice the mushrooms.

Heat the tablespoon of oil in a pan just over medium heat (about a six).

Add in the veggies, cover and cook for four minutes, tossing once or twice.

In the meantime, whisk together the remaining ingredients for the sauce.

Remove the lid, add in two tablespoons of the sauce, toss and re-cover.

Add in the cooked quinoa.

Cook for three more minutes, veggies should be tender.

Remove lid and cook for 5-10 more minutes until the sauce burns off a bit.

Portion and serve.
Serves three.

Don’t forget to pin this tasty, simple stir fry dinner recipe!

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Thai Quinoa Stir Fry- GF/V

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• Author: fitasamamabear
• Yield: 3 servings

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Description

This stir fry is Thai flavored, gluten free, vegan & full of flavor! Loaded with veggies & plant based protein it’s the perfect busy weeknight dinner recipe

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Ingredients

• ¾ cup dry quinoa
• 2 large beets
• 3 large carrots
• 10 mushrooms
• 1.5 tablespoons apple cider vinegar
• 1/8 cup avocado oil
• 1 teaspoon sesame oil
• 1 tablespoon coconut palm sugar
• 1 teaspoon Thai curry sauce
• 1 tablespoon oil for frying

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Instructions

• Cook the quinoa according to package directions.
• Prep all the veggies: peel the carrots and beets and de-stem the mushrooms.
• Spiralize the carrots and beets and slice the mushrooms.
• Heat the tablespoon of oil in a pan just over medium heat (about a six).
• Add in the veggies, cover and cook for four minutes, tossing once or twice.
• In the meantime, whisk together the remaining ingredients for the sauce.
• Remove the lid, add in two tablespoons of the sauce, toss and re-cover.
• Add in the cooked quinoa, cook for three more minutes, veggies should be tender.
• Remove lid and cook for 5-10 more minutes until the sauce burns off a bit.
• Portion and serve.

Healthy, homemade dinners don’t need to be super complex or strand you in the kitchen forever. It’s definitely possible to keep it simple and still enjoy your meal. This thai stir fry is allergy friendly (gluten free, vegan) but it’s also full of flavor, loaded with veggies and colorful enough that kids love it too. Whip it up in no time on a lazy weekend for dinner or on a weeknight when you’re too chaotic to think.