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Featured image with text: thai quinoa vegan stir fry in a blue bowl on a cutting board with limes, spiralized carrots and beets around it
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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
Course dinner
Cuisine American
Keyword beets, carrots, quinoa,
Prep Time 10 minutes
Cook Time 10 minutes
40 minutes
Total Time 1 hour
Servings 3 servings

Equipment

  • Large wok

Ingredients

  • ¾ cup dry quinoa
  • 2 large beets
  • 3 large carrots
  • 10 mushrooms snap peas work too!
  • 1.5 tablespoons apple cider vinegar
  • 1/8 cup avocado 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

  • 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.
    Beets and carrots being spiralized on a wooden cutting board
  • 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.
    Beets, carrots and mushrooms in a wok
  • In the meantime, whisk together the remaining ingredients for the sauce.
    Homemade thai dressing ingredients in a glass bowl with a whisk beside it
  • Remove the lid, add in two tablespoons of the sauce, toss and re-cover.
    Dressing being poured into a wok with beets and carrots
  • Add in the cooked quinoa, cook for three more minutes, veggies should be tender.
    Quinoa, beets, carrots in a big wok
  • 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.

Notes

Note: the recipe is only super speedy if you cook the quinoa ahead of time ;) Embrace prep and have some in the fridge!