Wholesome Vegetable Stir-Fry with Quinoa
My dear, this little dish has been my go-to on so many evenings when the house needed warming and the children needed filling. I first started making this stir-fry when my eldest came home from school tired and hungry. I wanted something bright and nourishing that could be on the table in a hurry and make everyone feel looked after. Over the years it became our quiet family favorite for weeknights, for small celebrations, and for those evenings when a warm hug on a plate was exactly what we needed. I still remember the first time my grandchild took a bite and declared, with that blunt honesty only children have, that it tasted like sunshine. Oh, my heart nearly melted. The quinoa gives it a gentle, nutty comfort while the vegetables keep it lively and full of color. It is the kind of meal that holds a little of everything I want to pass on: health, simplicity, and a whole lot of love. I always turn to this dish when someone needs nourishing after a long day. It is forgiving, adaptable, and forgiving again. If you have different vegetables, use them. If you need to make more or less, that is perfectly fine. The sauce is simple and familiar, and it brings everything together like a soft, familiar song. So, come on into my kitchen. Tie your apron if you like, or just roll up your sleeves. We will make something wholesome together, and there is no rush. You can do this, my dear. I know you can.
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups water or low-sodium vegetable broth (for cooking quinoa)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil (optional, for finishing)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium yellow onion, thinly sliced
- 2 medium carrots, cut on the diagonal into thin slices
- 1 large bell pepper, any color, thinly sliced
- 2 cups broccoli florets
- 1 cup snow peas or sugar snap peas
- 2 cups baby spinach or kale, roughly chopped
- 1 cup canned chickpeas, drained and rinsed (optional for extra protein)
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon cornstarch
- 1 tablespoon warm water (to dissolve cornstarch)
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 2 tablespoons fresh cilantro or green onions, chopped, for serving
- to taste salt and black pepper, to taste
Instructions
Let us start with the quinoa. Place the rinsed quinoa and 2 cups water or broth into a small pot. Bring to a gentle boil, then reduce to a simmer and cover. Cook for 12 to 15 minutes, or until the little grains look translucent and the tiny spirals have curled. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork and set aside. Oh, the aroma will be so warm and nutty.
While the quinoa is cooking, prepare your vegetables. Slice, chop, and get them ready. I like everything roughly the same size so each bite is balanced. Don’t worry if the cuts are not perfect. That only means it is homemade.
Make the sauce now so it is ready. In a small bowl whisk together the soy sauce or tamari, rice vinegar, maple syrup or honey, and the dissolved cornstarch (cornstarch mixed into 1 tablespoon warm water). Give it a quick stir until smooth. Set aside. This little bowl will bring everything together at the end.
Heat a large skillet or wok over medium-high heat. Add the olive oil and let it warm until you can smell it faintly. Add the minced garlic and ginger. Stir for about 30 seconds, just until fragrant. Keep that spoon moving gently, dear, and do not let them burn.
Add the sliced onion and carrots to the pan. Cook for 3 to 4 minutes, stirring, until they begin to soften and the kitchen starts to smell comforting and bright. You will see the onions turn translucent and sweet.
Toss in the bell pepper and broccoli. Cook for another 3 to 4 minutes, stirring often. If the broccoli is steaming too quickly, add a splash of water and cover for a minute to help it become tender but still crisp. We are aiming for a little bite, not mushy.
Add the peas and chickpeas, if using. Stir to combine. Now add the spinach or kale and let it wilt gently into the mix. You should have a rainbow of vegetables, all bright and lively.
Pour the prepared sauce over the vegetables. Keep the pan hot and stir well. The sauce will thicken quickly and glaze the vegetables in a lovely sheen. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
Taste and season with salt and black pepper if needed. A little soy sauce may already be salty enough, so taste first. If you like a deeper toasted flavor, now is the moment to drizzle the teaspoon of sesame oil and stir it through.
To serve, spoon a generous bed of warm quinoa into shallow bowls. Top with the vegetable stir-fry. Sprinkle with toasted sesame seeds and chopped cilantro or green onions. Sit down, take a breath, and know you made something good with your own hands.
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth so it does not dry out.
Cooking Tips
- 💡Nana's Little Notes: If the quinoa seems dry after cooking, do not fret. Just sprinkle a tablespoon or two of warm water over it, cover, and let it steam for 2 minutes.
- 💡Nana's Little Notes: Swap vegetables freely. Frozen peas or mixed vegetables work just fine if you are short on time. This dish is lovely with whatever the pantry offers.
- 💡Nana's Little Notes: For a touch of extra warmth, add a small pinch of red pepper flakes to the sauce. If you are watching salt, use low-sodium soy sauce and brighten with a squeeze of lemon when serving.
- 💡Nana's Little Notes: Want more protein? Stir in cooked chicken, tofu, or a can of drained chickpeas when you add the sauce. It turns this into a heartier supper in a moment.
Nutritional Information
Per serving
My dear, every time you make this meal you are wrapping your family in something steady and warm. May this dish bring comfort to your table, laughter to your kitchen, and a quiet sense of togetherness. Be good to yourself and enjoy every moment of sharing it with those you love.
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