Are you ready to embark on a culinary adventure that will tantalize your taste buds and revolutionize your dinner routine? This Sweet and Spicy Quinoa Peanut Stir Fry is not just a meal—it's a vibrant, gluten-free, and vegan masterpiece that promises to deliver an unforgettable dining experience. Imagine a dish that combines the nutty richness of quinoa, the crunch of fresh vegetables, and a sauce so addictively delicious, you'll be dreaming about it long after your plate is clean!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- Green onions for garnish
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine mesh strainer. This helps to remove the natural coating called saponin, which can make quinoa taste bitter.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is cooked and all the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare your mixed vegetables. You can use fresh or frozen vegetables such as bell peppers, carrots, and broccoli. If using fresh, wash and chop them into bite-sized pieces.
- In a large skillet or wok, heat a small amount of oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes, or until they are tender but still crisp.
- In a small bowl, whisk together 1/4 cup of peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of sriracha until smooth. You may need to add a splash of water to thin the sauce if it’s too thick.
- Once the vegetables are cooked, add the cooked quinoa to the skillet with the vegetables. Pour the peanut sauce over the quinoa and vegetables, stirring well to combine all the ingredients.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together and the dish to heat through.
- Remove the stir fry from heat and transfer it to a serving bowl. Garnish with chopped green onions for added flavor and a pop of color.
- Serve the Sweet and Spicy Quinoa Peanut Stir Fry warm, and enjoy your gluten-free and vegan meal!
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the bitter saponin coating. Use a fine-mesh strainer and cold water for best results.
- Vegetable Variety: Don't be afraid to mix up your vegetable selection. While bell peppers, carrots, and broccoli work wonderfully, you can experiment with zucchini, snap peas, or edamame.
- Sauce Consistency Matters: If your peanut sauce is too thick, add a little water or vegetable broth to thin it out. The goal is a smooth, easily coatable sauce.
- High Heat, Quick Cooking: When stir-frying, use medium-high heat to maintain vegetable crispness and develop those delightful caramelized edges.
- Make it Spicier or Milder: Adjust the sriracha to your heat tolerance. For a milder version, reduce the amount; for heat lovers, add an extra splash!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
