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