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!
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!)
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.
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!
If you make this Thai Quinoa & Cashew Stir-Fry 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 recipe like this one to make later.
For more easy stir-fry recipes, check out my Spicy Tempeh Sesame Broccoli Stir-Fry and Easy Orange Chickpea Stir-Fry.
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XO Lauren
Thai Quinoa & Cashew Stir-Fry
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 1 serving
- Diet: Vegan
Print Recipe
Pin RecipeDescription
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 with a bit of avocado oil.
- Once warm, add the bell pepper, garlic powder, Himalayan sea salt, and black pepper.
- Sauté for 3-5 minutes, until the pepper starts to soften and the garlic is fragrant.
- Chop the bokchoy and zucchini add 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.
- To serve, add to a bowl and top with crushed cashews and sriracha.
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.
- 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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