Easy plant-based stir-fry with cooked quinoa, fresh vegetables, and crushed cashews. Perfect for a quick 10 minute weeknight meal.
I love how days feel sort of endless in summer, you know?
Longer days mean lazier later dinners.
To be honest, I’m usually throwing things together in a pan while Dan and Harper are unwinding on the couch around 8 PM.
“Mmm…what’s for dinner?” he’ll ask curiously, as things start to sizzle and pop and smell inviting on the stovetop.
“Er…” I say, trying to think of a creative name for what truly is a bit of everything left in the fridge served stir-fried.
Well, now I’ve got a name now for this clean-out-the-fridge creation.
This is a Thai Quinoa & Cashew Stir-Fry and you need it on your recipe repertoire!
What You Need to Make Thai Quinoa & Cashew Stir-Fry
The first major assumption of this recipe is that you’ve got an excess of cooked quinoa in your fridge.
If you don’t, you can always make a batch special for this.
I promise you’ll find tons of other ways to use it!
(Search: “quinoa” on here, to name a few!)
How to Make Thai Quinoa & Cashew Stir-Fry
The second assumption is that you like your stir-fry packed with veggies.
I know you do, you vega-holic!
The third assumption is that you like some Thai-inspired flavors to “tie” it all together.
Pun very intentional.
How to Serve Thai Quinoa & Cashew Stir-Fry
I started making variations of this stir-fry last summer when I wanted to add protein to my stir fry but didn’t really feel like legumes or soy.
Cooked quinoa takes on a new life and crispiness when re-cooked!
For vegetables, I love bok choy, bell pepper, and zucchini, but anything goes.
I’m pretty sure I’ve tried every variation imaginable and loved them all.
To get those Thai-juices flowing, add a big squeeze of lime, lots of green onion, a pinch of red pepper flakes, crushed cashews, and maybe a dash of sriracha if you like it hot.
If you’re looking for even more protein, try adding in cubed and seared tofu– an excellent addition!
More Vegan Stir-Fries
-
Cashew Butter Soba Noodle Stir-Fry
-
Easy Orange Chickpea Stir-Fry
-
Spicy Sesame Tempeh Stir-Fry
-
Sesame Shiitake & Broccoli Stir-Fry
I Want to Hear From You
If you make this Thai Quinoa & Cashew Stir-Fry recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Thai Quinoa & Cashew Stir-Fry
- Total Time: 20 mins
- Yield: 1 serving
- Diet: Vegan
Description
Easy plant-based stir-fry with cooked quinoa, fresh vegetables, and crushed cashews. Perfect for a quick 10 minute weeknight meal.
Ingredients
- 1 tsp avocado oil
- 1 red bell pepper, thinly sliced
- 1/4 tsp garlic powder
- Himalayan sea salt
- 1 baby bok choy
- 1 small zucchini, diced
- ~1 cup toasted quinoa
- 1 green onion, green part only, diced
- 1 lime, squeezed
- 2 TBSP crushed cashews
- pinch of red pepper
- Optional for serving: sriracha
Instructions
- Heat a pan over medium-high heat with a bit of avocado oil.
- Once it’s warm, add the bell pepper, garlic powder, Himalayan sea salt, and black pepper. Sauté the mixture for 3-5 minutes, or until the pepper starts to soften and the garlic is fragrant.
- Add the bok choy and zucchini to the mixture and continue to sauté for another 3-5 minutes, until the bok choy is tender and vibrant green.
- In the last minute of cooking, add in the cooked quinoa, green onion, pinch of red pepper, and a big squeeze of lime.
- Serve immediately in bowls topped with crushed cashews and sriracha. Store leftovers in an airtight container in the refrigerator for 3-5 days and reheat before sercing.
Notes
If you add in veggies with longer cook time like carrots or broccoli, add them in the beginning with the bell pepper to ensure they cook long enough.
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Entree, Stir Fry
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
Photography by Hot Pan Kitchen
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