Hey guys! Hope you’re all loving the beginning of Fall and embracing the new weather! Don’t you love seeing apples everywhere already? So soon but I’m so ready for it!
Today I have this amazing recipe that I can’t wait for you to try. It’s so easy to make and a serious people-pleaser. The best part is that you can have leftovers and simply enjoy both cold or warm, and the options to serve are endless.
This can be a great option for lunch or dinner, and it fits perfect on a mason jar or airtight container if you want to bring for school or work.
Gastrawnomica’s VEGAN Quinoa Asian Stir-Fry
Serves 4
4 cups cooked quinoa
4 cups chopped vegetables (mushrooms, asparagus, red pepper, zucchini)
2 Tbsp sesame oil
1/4 cup chopped onion
1-2 garlic, minced
1 tsp oregano, dried
1/3-1/2 cup Tamari (I used low sodium)
For serving: sesame seeds, avocado, kimchi ..
Prepare a large skillet on medium heat and spread the oil. Add garlic and onion and sauté until golden. Incorporate the rest of the vegetables and cook until tender. Put cooked quinoa and mix well. At this point you can add herbs and Tamari. Start with 1/3 cup of sauce and add more if needed.
Mix well until everything has absorbed the Tamari sauce and voilà! Your stir-fry is ready.
You can serve it in so many different ways it feels like having a different meal overtime you eat it. You can add a bit of avocado and sesame seeds, or serve it with more fixings like I did the second time. I used a bed of zoodles topped with steamed sweet potatoes, avocado, cherry tomatoes and a squeeze of lime.
Super easy and a total success! You can keep this up to 5 days on an airtight container in the fridge. You can watch this quick 3 minute step-by-step of the recipe:
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