• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
  • Cookbook
You are here: Home / The Main Meal / Thai Quinoa & Cashew Stir-Fry

Thai Quinoa & Cashew Stir-Fry

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

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.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Quinoa & Cashew Stir-Fry


  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 serving
  • Diet: Vegan
Print Recipe
Pin Recipe

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

  1. Heat a pan over medium high with a bit of avocado oil.
  2. Once warm, add the bell pepper, garlic powder, Himalayan sea salt, and black pepper.
  3. Sauté for 3-5 minutes, until the pepper starts to soften and the garlic is fragrant.
  4. 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.
  5. In the last minute of cooking, add in the cooked quinoa, green onion, pinch of red pepper, and a big squeeze of lime.
  6. 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

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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 

Filed Under: All Food Recipes, Gluten-Free, One Pan Meals, The Main Meal

You may also like:

Maple Balsamic Tempeh Buddha Bowls
Grain-Free Flatbread Wraps with Tandoori Chickpeas
Veggie Noodles with Lentil Walnut Mushroom Bolognese

like, follow, share

« previous post Adzuki Bean Bowl with Pineapple Salsa
next post » The Best Vegan & Gluten-Free Blueberry Muffins
Previous Post: « Adzuki Bean Bowl with Pineapple Salsa
Next Post: The Best Vegan & Gluten-Free Blueberry Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

NO-BAKE S’MORES CUPS. 😍 No-bake s’mores cup NO-BAKE S’MORES CUPS. 😍 No-bake s’mores cups with an oat-date crust, dark chocolate center, and cashew marshmallow top. A vegan and gluten-free dessert with no campfire necessary! 🍫 However, I’m totally planning on making some version of these for camping this summer! 🤗
-
Grab the full recipe via the link in in my profile to make yours.
.
.
.
https://www.floraandvino.com/no-bake-smores-cups/
.
.
.
#floraandvino #vegandessert
I started teaching yoga again this spring. In the I started teaching yoga again this spring. In the midst of cookbook edits and stunning spring weather, I felt called to unfurl my Manduka mat and talk my friends and family through a feel-good flow.
-
At first, I felt rusty; stumbling through cues and postures. What’s that pose, again? What’s that body part? I forgot options; I forgot pacing, I forgot to balance active poses with rejuvenating rest.
-
But I’m starting to get it back. The confidence that comes with repetition. The joy that comes from seeing a student let go, watching tangible tension melt away; I’m an audience to mindfulness.
-
I wanted to become a yoga teacher because it felt like the single greatest gift I could give to another human being. Maybe that’s because it’s one of the greatest gift that I give to myself.
-
As I get back into teaching, I’m reminded that crafting yoga classes is a beautiful, delicate artform. One that I’m excited and eager to get better at.
-
I teach vinyasa yoga—A creative flow. I’m currently working on theming my classes—conveying a subtle suggested message through movement, music, and words.
-
Last Friday I taught my book club and I spent hours working on the soundtrack and the sequence. I shifted around openings and contractions, counted things in threes, and shuffled songs in a clear crescendo towards peak posture, softening into savasana.
-
It reminded me of the English classes I took in high school. We tirelessly underlined paperback books, searching for themes, motifs, and expressive language with a pink highlighter and red ballpoint pen.
-
Writing a yoga sequence is kind of like that, but in reverse. This time I’m the author, the creator, the conductor, sprinkling in symbols and allusion and foreshadowing to guide towards the truest version of you.
-
I strive to talk through the poses with expressive language and concise cues. Watching for reactions, feeling what the collective is feeling, working with them to achieve a union of mind, body, and spirit.
-
That’s yoga.
-
What makes a *good* yoga class for you? Please comment and share! I’m hoping to open up classes to my community eventually. 😘
.
.
.
📸: M 🤗
-
#floraandvino
BUTTERNUT PASTA PRIMAVERA. 🍝 Alllll about the s BUTTERNUT PASTA PRIMAVERA. 🍝 Alllll about the spring veggies lately, how about you? ☀️This plant-based pasta primavera is packed with crisp sautéed spring veggies served over tender butternut squash noodles. The recipe is naturally gluten-free, oil-free, and refined-sugar-free! It’s perfect for lightened up pasta night. If you don’t have butternut squash noodles, try serving it over sweet potato or zucchini noodles instead! This dish is light, crisp, and perfect for springtime dining with the windows and doors open.🪟Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/butternut-pasta-primavera/
.
.
.
#floraandvino #pastaprimavera
Have you tried ICED ALMOND COCONUT BUTTER MATCHA L Have you tried ICED ALMOND COCONUT BUTTER MATCHA LATTES yet? 🍵 This easy vegan iced matcha latte has a coconut twist! It’s lightly sweetened with maple syrup and super creamy with the addition of coconut butter. Perfect to transition you into spring and summer drinks! Grab the recipe via the link in my profile. 😘
-
Working on cookbook edits all day— wish me luck!
.
.
.
https://www.floraandvino.com/iced-almond-milk-matcha-latte/
.
.
.
#floraandvino
ALMOND BUTTER TAGALONGS. 🍫I had a discussion hi ALMOND BUTTER TAGALONGS. 🍫I had a discussion hiking this weekend about Girl Scouts, which led us to think about Girl Scout cookies. These are vegan and gluten-free “Tagalong” cookies with an almond  butter twist! They’re easily made with almond flour, almond butter, maple syrup, and dark chocolate. The recipe is very easy to make with simple whole foods ingredients that you probably already have on hand! The only “trick” to the recipe is to freeze each layer well before continuing to the next step! 😃 Grab the full recipe via the the link in my profile to make yours!!!
.
.
.
https://www.floraandvino.com/almond-butter-tagalong-cookies/
.
.
.
#floraandvino #vegangirlscouts
EVERYTHING GRANOLA BITES. 🥳 These protein-packe EVERYTHING GRANOLA BITES. 🥳 These protein-packed energy balls are made with No-Sugar-Added SunButter, chia seeds, coconut, cacao nibs, and a hidden granola crunch!  They’re ideal for a quick portable snack! This recipe is made entirely nut-free and oil-free with the use of @sunbutter. //#sponsored 😃 If you’ve never tried rolling granola into energy balls, you’re in for a treat! The addition of granola adds texture and crunch with a pop of toasty sweetness.
-
Here’s what you need:
✔️ No-Sugar-Added SunButter
✔️crumbly granola 
✔️vanilla protein powder 
✔️pure maple syrup
✔️white chia seeds
✔️unsweetened coconut flakes
✔️cacao nibs or dark chocolate chips
-
That’s it! This recipe is super simple to make– lending it to Sunday meal prep, snack time, or any time. Grab the full recipe on my website!!! ✌🏻
.
.
.
https://www.floraandvino.com/everything-granola-bites/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino #sunbutter
Starting to crave fresh salads and raw produce? Ho Starting to crave fresh salads and raw produce? How about a CHOP’T CHICKPEA SALAD with GREEN CILANTRO TAHINI. 🥗 This fresh chopped salad has raw rainbow vegetables and chickpeas. Garnish it with an oil-free green cilantro tahini and hemp hearts for easy warm weather lunches! Everything is raw in this salad so it’s really easy to chop and throw together. Grab the full recipe via the libk in my profile then click this image! 🤗
.
.
.
https://www.floraandvino.com/chopt-chickpea-salad-with-green-cilantro-tahini/
.
.
.
#floraandvino #choptsalad #eattherainbow #vegansalad
It’s a good #muffinmonday. 🤗 Try out these ST It’s a good #muffinmonday. 🤗 Try out these STRAWBERRY HEMP HEART MUFFINS for the week! These simple strawberry muffins are packed with fresh strawberries and hemp heart protein. They’re naturally sweetened with unrefined coconut sugar. Perfect to meal prep! You can also make this recipe into bread bu baking the batter into a bread pan and ~doubling the bake time. Grab the full recipe by clicking the link in my profile then this image!
.
.
.
https://www.floraandvino.com/strawberry-hemp-heart-muffins/
.
.
.
#floraandvino #theveganmuffinwoman
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·