Beet Noodle Stir Fry (Vegan)

thai quinoa vegan stir fry in a blue bowl on a cutting board with limes, spiralized carrots and beets around it

Brightly colored and easy to make this beet stir fry is smothered in a sweet and tangy Thai sauce and sauteed until just cooked to retain it's crunch.

Course dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 301kcal

Author Shelby Stover

Equipment

Ingredients

1.25 cup cooked quinoa
2 large beets peeled
3 large carrots peeled
10 mushrooms snap peas work too!
1.5 tablespoons apple cider vinegar
⅛ cup avocado oil or coconut oil
1 teaspoon sesame oil
2 teaspoons sweet Thai curry sauce
1 tablespoon oil for frying
2 green onions sliced for topping
1 lime optional, for topping

Instructions

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 more minutes until the sauce burns off a bit.
Portion and serve. Top with green onions, a squeeze of lime and sesame seeds if you have them.

Video

Notes

Having quinoa cooked ahead of time makes this beet stir fry whip up quickly.

The larger the carrots and beets the easier they will spiralize.

Keep an eye on your veggies while cooking, you want them tender but just cooked so there's still some crunch.

Adding in some fresh ginger is a great flavor bump up.

Store leftover beet stir fry in an airtight container in the fridge for up to three days. Reheat it in a wok with a bit of oil.

Nutrition