Thai Quinoa Stir Fry (gluten-free, vegan)
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
beets, carrots, quinoa,
Fit as a Mama Bear
snap peas work too!
apple cider vinegar
sweet Thai curry sauce
oil for frying
sliced for topping
optional, for topping
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 more minutes until the sauce burns off a bit.
Portion and serve. Top with green onions and a squeeze of lime.
Note: the recipe is only super speedy if you cook the quinoa ahead of time ;) Embrace prep and have some in the fridge!