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Quinoa Veggie Stir Fry with Peanut Sauce

Quinoa Veggie Stir Fry with Peanut Sauce

This crowd-pleasing Quinoa Veggie Stir Fry with Peanut Sauce is a super flavorful plant-powered meal the whole family will love! Vegan and gluten-free.


Say hello to a weeknight dinner that’s CHOCK FULLA plants and quinoa and stuff. If you loved this Instant Pot Pad Thai Stir Fry or my Easy Vegetable Teriyaki Stir Fry, you’re in for another treat.

She’s healthy! She’s tasty! She feeds a crowd! And isn’t she a dish?

Oh la la. I mean anything peanut sauce + one pot wonder and I’m in.

Rewind. Anything PEANUT BUTTER and I’m in. Chocolate Peanut Butter Protein Bars. Peanut Butter Blossoms. Peanut Butter Zucchini Brownies! The list (and my love) goes on.

The best part about this veggie stir fry is that you’ve got your healthy fats, veggies, and plant protein all in one so there’s no need to fuss about side dishes. Celebrate the small wins!

Oh and don’t fret about the lengthy looking ingredient list—it’s mostly veggies and you don’t have to use them all.

This here Quinoa Veggie Stir Fry with Peanut Sauce is a recipe I’ve been making for yeeeeeears. I find that it pleases all taste buds, young and old. As long as you use tamari, it’s gluten-free, too!

All you do is cook up some quinoa, sauté whatever veggies you have on hand (fresh or frozen) and whisk together the peanut sauce of your dreams. There’s a few time same tricks of the trade I’m listing below to speed up the process.

Consider this your empty-the-fridge meal. Throw it all in there!

The best part about this vegetarian stir fry is that it makes a LOT. And the leftovers taste even better!

Use pre-cooked quinoa if you so please! Or rice! It’s a thing. You can find it in the frozen section of most grocery stores. Time is money, people.

Try frozen veggies. I get massive bags of frozen stir fry veggies at Costco that I often use in place of fresh veggies so I don’t have to chop anything. It saves tons of time!

Use leftovers! This stir fry is really forgiving. Peppers, mushrooms, cabbage, green beans, zucchini, asparagus, wilty greens…throw them in the mix. The more veggies the merrier.

Use garlic powder, bottled minced ginger (or dried!), and bottled lime juice (I always have this one on hand) if you don’t have fresh. No shame!

The peanut sauce couldn’t be easier to make, either. Did I mention it’s a dream drizzled on veggies and bowls and all the things? The versatility, though!

I love Costco’s organic creamy peanut butter in the sauce, but whatever peanut butter you fancy will do. Or even almond butter!

Pair it with acid from the lime juice, sweetness from the honey or maple syrup, superior flavor town from the toasted sesame oil (I get it at Trader Joe’s) plus spice from the sriracha and you’re basically in another dimension.

In a dinner rut lately? Join the club. But hey, I’ve got solutions!

Get at it, honey.


  • Instant Pot Pad Thai Stir Fry
  • Easy Vegetable Teriyaki Stir Fry
  • Thai Quinoa Fried Rice
  • Asian Peanut Noodles



This crowd-pleasing Quinoa Veggie Stir Fry with Peanut Sauce is a super flavorful plant-powered meal the whole family will love! Vegan and gluten-free.



For the stir fry:

  • 2 cups dry quinoa + 3 cups water
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 bell peppers, chopped
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (I use this, can sub 1 tsp dried)
  • 1 head of broccoli, chopped into bite-sized florets
  • 1 cup edamame (thawed from frozen)
  • 2 baby bok choy (can sub spinach or kale), chopped

For the sauce:

  • ½ cup reduced sodium soy sauce (sub tamari for gluten-free)
  • ¼ cup creamy peanut butter
  • 1 tbsp toasted sesame oil
  • 2 tbsp pure maple syrup
  • Juice of ½ large lime (more to taste)
  • 1 tsp sriracha (more to taste)


  1. Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
  2. Meanwhile, whisk together the sauce ingredients in a medium bowl and set aside.
  3. Heat olive oil in a dutch oven or large pot over medium heat. Once hot, add onion, peppers, carrots, and a pinch of salt. Cook for about 7 minutes, or until softened. Add garlic, ginger, and broccoli, cooking for another 5 minutes or until broccoli is softened. Stir in edamame and bok choy at the end, cooking just until wilted.
  4. Add cooked quinoa and sauce to veggie mixture, stirring to combine. Taste and adjust seasoning as needed. Serve warm garnished with green onions and sesame seeds.

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