Super healthy and full of flavors with a little kick of heat from the chili sauce.
Vegan Pad Thai Vegetable Quinoa
If quinoa was listed I used to shy away. But I found a similar recipe, modified it and it is so good and good for you!
Jump to Recipe
Servings: 6
Ingredients
- 4 Cups Veggie broth
- 2 Cups Organic quinoa
- 1 Cup Cabbage Shredded
- 1 Cup Edamame Cooked
- 1 Cup Broccoli Chopped small
- 1/2 Cup Carrots Jullienned
- 1 Bunch Green onions Diced
- 2 t Sesame oil
- 3 Cloves Garlic Minced
Thai Peanut Sauce
- 1/4 Cup Natural peanut butter
- 1/4 Cup Soy Sauce
- 3 T Rice vinegar
- 3 T Chili garlic sauce
- 3 T Fresh ginger Grated
- 3 Cloves Garlic Minced
- 1 t Sesame oil
- 1/2 Cup Salted peanuts Chopped
Instructions
- Place the quinoa in a pot and roast on med/high for 2 minutes. Add in the veggie stock (watch out for hot splatter!). Bring to a boil, then reduce heat to low, cover and cook until quinoa is tender. Add more liquid if needed. About 20 minutes, but I always keep an eye on it.
- Combine the peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic and sesame oil in a bowl. Stir to combine and set aside.
- In a wok, heat cooking oil and sesame oil and add the garlic and green onions. Fry until fragrant and then add the remaining veggies. Add salt and pepper. Stir fry until the broccoli just starts to get tender.
- Add in the quinoa and stir to mix well. Remove from heat. Slowly pour the Thai peanut sauce over the veggies and quinoa and mix thoroughly. You may have some extra sauce that you can add later in you want. How saucy do you want your quinoa???
- Stir in the chopped peanuts and serve.
Notes
NOTE: Like many dishes, this one seems to get better the next day as the flavor continues to build. Don't be afraid of leftovers on this one!
