Quinoa Vegetable Stir Fry with Thai Peanut Sauce
This weekʼs post was going to be about upping the ratio of raw foods in your diet. About how much your body will love the enzymes and nutrients present in uncooked fruits and vegetables, and about redeﬁning raw in your brain to include more than the dried out crudite plate at the ofﬁce potluck.
And then, it snowed. Again. So I turned my salad ingredients into a stir fry, because necessity is the mother of invention (April snowstorms are just a mother). The vegetables are lightly cooked in a particular order to maintain both crispness and nutrients.
Quinoa, edamame, and peanut butter provide protein, and the rainbow of vegetables and herbs offer an array of nutrients from the anthocyanins in purple cabbage (the same antioxidants that make red wine good for your heart), to vitamins A, C, and K in broccolini, to the anti-inﬂammatory properties of ginger and cleansing effects of cilantro.
If you would like to make this as a salad, the original recipe is here.
- 2 cups cooked quinoa
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 large carrots, chopped
- 2 cups chopped purple cabbage (about 1/4 of a small head)
- 2 cups broccolini, chopped
- 1 cup snow peas, cut into 1-inch pieces
- 1 cup shelled edamame
- 4 cloves garlic, minced
- 1/4 cup natural peanut butter
- juice of 1 lime
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon freshly grated ginger
- 1 tablespoon agave nectar
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/2 cup roasted, salted cashews
- 1/2 cup cilantro, chopped
- sriracha sauce
- In a small bowl, combine all ingredients for sauce. Whisk together and set aside.
- In a deep skillet or ﬂat-bottomed wok over medium high heat, melt coconut oil.
- Add yellow onion and red bell pepper, cooking until onions have softened, about 7 minutes.
- Add carrots. Saute until barely softened, about 2 to 3 minutes.
- Add purple cabbage, broccolini, and snow peas. Saute until vegetables are warmed, another 2 to 3 minutes.
- Add edamame and garlic. Saute for 2 to 3 minutes until edamame is warm.
- Add cooked quinoa. Toss ingredients to combine.
- When quinoa is warm, add sauce. Toss until all ingredients are evenly coated with sauce.
- Serve topped with a small handful of cashews, a sprinkle of cilantro, and as much sriracha as your heart desires (or your tongue can handle).
There is a fair amount of chopping involved in this recipe. To make this a quick (20 minute) weeknight dinner, pre-chop your vegetables on a weekend evening and store them in “batched” plastic zip-top bags: onions and red peppers; carrots; cabbage, broccolini, and snow peas. To insure longer storage time, squeeze out as much air as possible from the bag before sealing. You can also pre-cook quinoa. I make an extra-large batch and almost always have a container of it in my fridge.
Most any vegetable will work in this–itʼs a great way to use leftover vegetables from other recipes before they go to the dark side. I would stick with the purple cabbage (so crunchy and delicious), but otherwise, be inventive. Just batch the ingredients according to cooking time–harder vegetables ﬁrst; softer, more watery vegetables next; leafy greens last.
Quinoa is a complete protein, so the edamame is just a bonus. I buy mine pre-shelled in the frozen foods section at Trader Joeʼs. You could use tofu cubes, of course. Chickpeas would also work.
Peanut butter: Please use only natural, organic peanut butter–the ingredients should be peanuts and salt. Skippy (or Peter Pan or Jif) would be too sweet here. If you are allergic to peanuts or want to increase the anti-inﬂammatory properties of this dish, choose almond butter.
This is awesome cold (it was meant to be a salad, after all). The vegetables get a little wrinkly overnight, but the ﬂavors intensify. Of course, this would make a great wrap ﬁlling, too.