Let’s be honest, weeknights are crazy busy. And often, dinner is the last thing you want to put much effort into at the end of the day. But you want a good, wholesome meal, right? Easier said the done…but not always!
Eating whole foods is a bit challenging at times when it comes to quick and convenient but it is not completely impossible to make meals quickly and easily. This 15 Minute Veggie Quinoa Stir-Fry is just that. I have some tricks up my sleeve for those nights when you just don’t want to put the effort into dinner.
Convenience is something you may have to pay a little extra for sometimes, but it can be very worth it in certain situations. So here are some things I keep in stock just in case:
Frozen Quinoa and Rice: You can find pre-cooked brown rice and quinoa in your freezer section that is literally ready to go in minutes. I have been able to find unseasoned, plain versions of both in which the only ingredient is rice or quinoa. I like that! That’s about as good as it gets! Some versions have a bit of olive oil or garlic which can be great as well! Whole Foods and Kroger have both had these options.
Pre-Made Sauces: Many times you will find a peanut or almond thai sauce in my fridge ready to go for stir-fries, salads and more. They typically keep pretty well and they are even great on your favorite meat or protein. I haven’t tried freezing them just yet, but that is next on the list. If you go to the dinner section of my recipes, you can find several options of these sauces!
Frozen Vegetables: This one is pretty much a no brainer. While fresh is always great, frozen is there for you when you aren’t in the mood to chop or cut, or you grab the fresh veggie you are ready to eat only to find it’s gone bad. There are lots of organic options around these days as well so that’s a bonus!
Frozen Fresh Herbs: If you have been on Pinterest enough, then you have probably seen this but it really is a great time saver as well as money saver. Right now I have more basil than I know what to do with in my garden. Chopping or pulsing it a few times in the food processor and then freezing it in ice cube trays either plain or with a bit of olive oil is amazing. You can then store the cubes in freezer safe bags and pull them out to add them to sauces, soups and more.
These are just a few of my favorite time savers. I love picking up ideas along the way so if you have any, let me know!
So back to dinner. You just got home and it’s been a long day. Ordering a pizza sounds so simple right now, but that will actually be a 45 minute wait. So what do you do? You grab some frozen quinoa or even some rice, some frozen veggies, and you stir fry it. Whip up a quick sauce, throw it on, and there you have it, dinner. In 15 minutes. Need I say more?!
So what are you waiting for! Time is ticking!
Try this Thai Peanut Quinoa Stir Fry as well!
- 2 c frozen Quinoa
- 1 16 oz. package frozen broccoli florets
- 1 8 oz. package sliced mushrooms frozen or fresh
- 1/2 red onion julienned
- 1 garlic clove minced
- 1/3 c natural creamy peanut butter
- 1/2 T brown rice vinegar
- 1/2 tsp red pepper flakes
- Juice of 1/2 lime or small orange
- 1 garlic clove minced
- 1/4 c liquid aminos tamari or soy sauce
- 1/2 T pure maple syrup
- sea salt to taste
- Water to desired thickness
- In a wok or frying pan, heat 1 T olive oil or desired cooking oil.
- When oil is hot, heat garlic until fragrant.
- Add in broccoli, mushrooms and onion. Stir-fry for about 3-5 minutes or until broccoli is cooked through.
- While veggies are cooking, thaw frozen quinoa in microwave according to directions.
- Whisk together all ingredients for peanut sauce and add water to desired thickness.
- When veggies are ready, add in quinoa and peanut sauce.
- Change heat to low and stir to coat stir-fry in sauce.
- Allow to simmer for 2-3 minutes.
- Remove from heat, and serve! Top with freshly chopped cilantro and sesame seeds if desired.