Easy Quinoa and Summer Vegetable Stir-Fry Recipe

Authorlisa

Source: Gluten Free Goddess

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
 Olive oil
 1 onion, diced
 3-4 cloves garlic, chopped
 1 yellow summer squash, sliced
 A fistful of slender asparagus or green beans, trimmed, sliced
 1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
 1 small zucchini or summer squash
 1 bell pepper- red, yellow, orange or green, cored, sliced
 2 cups Baby Bella mushrooms, trimmed, sliced
 A handful of grape or cherry tomatoes, halved
 Sea salt and ground pepper
 Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
 1 tablespoon balsamic vinegar
 Extra virgin olive oil, to taste
1

When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat.

2

Add the onion, stir until translucent.

3

Add the garlic and cook for a minute.

4

Add the remaining vegetables. Season with sea salt, pepper, and herbs.

5

Add the balsamic vinegar. Stir-fry until tender.

6

Scoop the cooked quinoa out of the rice cooker and add it into the wok.

7

Stir to combine with the vegetables.

8

Taste test and add more salt or seasoning if it needs it.

9

Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.

10

Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.

11

Before serving it cold, taste test again and adjust seasonings.

Ingredients

 2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
 Olive oil
 1 onion, diced
 3-4 cloves garlic, chopped
 1 yellow summer squash, sliced
 A fistful of slender asparagus or green beans, trimmed, sliced
 1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
 1 small zucchini or summer squash
 1 bell pepper- red, yellow, orange or green, cored, sliced
 2 cups Baby Bella mushrooms, trimmed, sliced
 A handful of grape or cherry tomatoes, halved
 Sea salt and ground pepper
 Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
 1 tablespoon balsamic vinegar
 Extra virgin olive oil, to taste

Directions

1

When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat.

2

Add the onion, stir until translucent.

3

Add the garlic and cook for a minute.

4

Add the remaining vegetables. Season with sea salt, pepper, and herbs.

5

Add the balsamic vinegar. Stir-fry until tender.

6

Scoop the cooked quinoa out of the rice cooker and add it into the wok.

7

Stir to combine with the vegetables.

8

Taste test and add more salt or seasoning if it needs it.

9

Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.

10

Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.

11

Before serving it cold, taste test again and adjust seasonings.

Easy Quinoa and Summer Vegetable Stir-Fry Recipe

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