Quinoa Veggie Stir Fry With Teriyaki Sauce Recipes

VEGGIE TERIYAKI STIR-FRY WITH NOODLES

Steps:

• Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
• Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
• Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
• Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
• Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
• Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.

QUINOA VEGETABLE STIR-FRY

Steps:

• Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
• Meanwhile, thinly slice onion and bell pepper. Slice mushrooms. Cut asparagus into 1-2" pieces (woody ends removed).
• Add sesame oil* to a wok (or large skillet) over medium-high heat. When hot, carefully add onions. Cook onions for 3-4 minutes.
• Add bell pepper, mushrooms, asparagus, and peas. Stir and sauté for 6-7 minutes, stirring occasionally until crisp-tender.
• While vegetables are cooking, make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl and whisk to combine.
• Reduce heat to medium-low. Whisk the stir-fry sauce again, then add to pan. Stir well to thoroughly combine. Sauté for 2-3 minutes, stirring often, until sauce thickens.
• Assemble bowls with cooked quinoa and saucy stir-fry veggies. Serve with sesame seeds and/or more tamari if desired.

QUINOA VEGGIE STIR FRY WITH TERIYAKI SAUCE

Steps:

• Cook the quinoa first by adding the rinsed quinoa to a medium pot, the water, garlic powder and salt. Stir well. Bring to a boil. Then cover, lower the heat and simmer 15 minutes. All the water should be gone. Let sit, covered, for 5 minutes only. Fluff with a fork.
• While the quinoa is cooking, prepare the veggies.
• Over medium heat, add just a few tablespoons of water to a large pot. Once hot, add the onion and a sprinkle of salt and cook about 5 minutes, stirring often, until tender.
• Add the bell pepper and cook a few more minutes.
• Add the broccoli with a sprinkle of garlic powder, salt, pepper and stir often. Cook about 5 more minutes until the broccoli is almost fully tender, but not mushy.
• Add the peas/carrots mix and zucchini, stir well. Cover and cook about 3 minutes or so until the zucchini is tender to your liking.
• Remove from the heat.
• Now, you can either mix each individual bowl separately or mix everything all together at once. If doing each bowl individually, you'll add 1 cup of the cooked quinoa, about 1 1/2 cups of the veggies and 2-3 tablespoons of teriyaki sauce.
• If wanting to mix it all together in the pot, then add the cooked quinoa to the veggies with the teriyaki sauce (starting with 6 tablespoons) and mix to coat everything. Taste and add more teriyaki sauce if desired, cayenne or black pepper.
• Top with fresh sliced green onions, sesame seeds and a pinch of cayenne for a kick of heat (if desired).