Spring Stir Fry Quinoa Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 35 mins
1 cup quinoa
3 King Oyster mushrooms
6 mini peppers yellow & red, or 2 bell peppers
½ red onion diced
4 garlic cloves minced
1 ½ cup baby arugula
¼ cup pine nuts
¼ cup grape seed oil or oil of your choice
2 tbsp lemon juice fresh squeezed
black pepper to taste
Himalayan pink salt to taste
sesame seed oil to taste
1Cook 1 cup of quinoa by following the instruction on the package. Usually is 1 cup of quinoa with 2 cups of water.
2When ready, set aside and let it cool down.
3Spread the pine nuts on a heated frying pan and fry until they turn golden brown. It shouldn’t take longer than 1 minute.
4Transfer into a bowl and set aside.
5Cut the peppers into long thin slices and mushrooms starting with the stems by cutting off the bottom first. Continue cutting the stems all the way up making about ¼ inch. 1cm thick circles. Cut the top into half at the end.
6Sauté onion with peppers in a wok or large frying pan, add garlic with salt and stir well.
7Add quinoa with couple drops of sesame seed oil and stir well again.
8Take it off the heat, add arugula, lemon juice and stir well again. You may add more salt as well.
9Sauté the mushrooms on heated oil with salt and black pepper on each side until golden brown. It will take about 5 minutes.
10When ready, mix with quinoa, top with pine nuts and serve immediately.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.