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Thai Peanut Quinoa Stir Fry

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Author: Lorie Yarro


  • 1 1/2 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
  • 1/3 cup chopped Cilantro


  • 1/3 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
  • 1/2 T sesame oil
  • 1/4 - 1/2 tsp crushed red pepper
  • Sea salt and crushed pepper to taste


  • 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 tsp 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.


Add a meat or protein to this dish as well if desired!
Toss on some crushed peanuts for garnish.