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Thai Peanut Quinoa Stir Fry
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Author:
Lorie Yarro
Ingredients
1 ½
cups
cooked quinoa
2
cups
broccoli florets
fresh or frozen
4-5
green onions chopped
3
cups
chopped cabbage
can do a medley with carrots
1
cup
shelled edamame
⅓
cup
chopped Cilantro
Sauce
⅓
cup
natural creamy peanut butter
2
T
liquid aminos
soy sauce or Tamari
1
T
rice vinegar
1
garlic clove
minced
Juice of one orange
½
T
sesame oil
¼ - ½
teaspoon
crushed red pepper
Sea salt and crushed pepper to taste
Instructions
Whisk all ingredients for sauce together. If it seems a bit too thick, add more orange juice or soy sauce/liquid aminos.
In a skillet or wok, heat about 1 teaspoon of sesame or coconut oil.
Add broccoli and onions and stir fry until broccoli is tender.
Add cabbage and edamame and stir fry until cabbage becomes slightly translucent and tender.
Lower heat to low and then begin to add the sauce. Allow to simmer for 2-3 minutes.
Add in cooked quinoa and stir to coat with sauce.
Just before serving, add about half of the cilantro and stir.
Garnish with extra cilantro when serving.
Notes
Add a meat or protein to this dish as well if desired!
Toss on some crushed peanuts for garnish.