Vegetable Stir Fry With Quinoa Recipe

Name: Vegetable Stir Fry With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can water chestnuts; 1 rutabaga, cut into thin half-moons; 4 kale leaves, destemmed, roughly chopped; 2 cups snow peas, cut in half on the bias or 2 cups sugar snap peas; 1 tablespoon freshly grated ginger; 2 tablespoons sesame oil; 1 tablespoon rice wine vinegar; 2 teaspoons gluten-free tamari; 2 cups cooked quinoa; ½ cup roasted cashews, chopped

Servings: persons

1
Make sure everything is chopped and grated and ready to go.
2
In a small jar or bowl, mix together the ginger, vinegar, fish sauce, and 1 tablespoon sesame oil, then set aside.
3
Heat a large wok, or saute pan and add the other 1 tablespoon of sesame oil.
4
Once the oil is hot, add the rutabega moons and broccoli and cook, stirring frequently, for 5-8 minutes.
5
Add the celery and kale, continuing to mix until kale is wilted.
6
Stir in the water chestnuts and quinoa, add the sauce and continue to toss until everything is well combined.
7
Topped with chopped cashews.
8
Serve and enjoy!

506

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 ounce) can water chestnuts, 1 rutabaga, cut into thin half-moons, 4 kale leaves, destemmed, roughly chopped, 2 cups snow peas, cut in half on the bias or 2 cups sugar snap peas, and more.

Yes, Vegetable Stir Fry With Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stir Fry With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions