Quinoa Stir Fry with Ginger Peanut Sauce
prep time: 35 minutes
1/2 cup quinoa
3/4 cup water
1 tbsp oil
2 cloves garlic, minced
1 medium-sized head of broccoli, chopped
2 carrots, cut into thin strips
1/2 red bell pepper, cut into thin strips
Ginger Peanut Sauce
1/4 cup + 2 tbsp natural peanut butter
1/4 cup water
2 tbsp soy sauce
1 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp fresh ginger, grated
fresh cilantro or basil
Optional: 4-6 ounces extra firm tofu cut into thin slices and prepared in my super secret, super lazy way
or my other lazy way: 1/2 package marinated, ready to eat tofu:
While quinoa is cooking, get to work on the vegetables. Heat oil in a cast iron skillet or heavy-bottom pan. Add garlic and saute for 30 seconds, until fragrant. Toss in the remaining vegetables and stir fry until just tender. Do not over cook. They taste a lot better when there is still a snap to them. Remove from heat and set aside.
Mix the ingredients for peanut sauce together. Because I don't like cleaning my blender and I never can fully mix it with a fork, I place all the ingredients in a small mason jar with a lid and shake it for several minutes. I found it to be the easiest, cleanest way for peanut sauce. Once well combined, pour over vegetables and stir to combine.
Serve over cooked quinoa and top fresh cilantro, peanuts and tofu (if desired).