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Easy, quick, and delicious stir-fry, perfect for a busy night.
I call this the “Taste the Rainbow” stir fry because I threw in every vegetable I had, and it was soooooo tasty. (Is that enough “o’s” to convey the deliciousness of this dish?) I seem to cook brown rice and quinoa every week, so I almost always have some on hand in my fridge, which made this a very fast, and very healthy dinner option for us. If you don’t keep those things cooked on hand, don’t worry, you can still make this very fast and easy. Quinoa only takes about 15 minutes to cook, and instant rice the same. Which means if you start those while you chop you can get this meal together in under 30 minutes.
Or, another awesome option is to use the Seeds of Change Quinoa and Brown Rice packets. I picked mine up at Costco, but you can also buy them on Amazon, and have them shipped straight to your house. I love having these on hand for those days when I have NO time, and want something really easy and tasty. They literally take less than 3 minutes to cook, and you can amp them up with your favorite vegetables and protein. I will provide a recipe for using these packets, and one without. Either way it is going to taste great and be fast and easy.
Veggie Quinoa and Brown Rice Stir Fry
- 1 package of Seeds of Change Quinoa and Brown Rice
- 1 Tbs EVOO
- 1/3 cup chopped onion
- 1 tsp diced garlic
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1/2 cup chopped cauliflower
- 1/2 cup chopped broccoli
- 1/2 cup water divided
- 1 cup browned sausage crumbles
- Put olive oil in saute pan
- Heat oil and pan
- Add in onions and garlic, and brown sausage
- Cook until onions are starting to look opaque
- Add in carrots, zucchini, yellow squash cook 3-4 minutes
- Add in cauliflower and a little water to keep moisture in pan if needed
- Cook until vegetables are nearly tender
- Add in quinoa and brown rice packet and remaining water
- Cook one minute
- Add Broccoli
- Cook another 1-2 minutes
- Serve warm
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
If you want to make this without the Seeds of Change Quinoa and Brown Rice what you are going to do is cook 1/2 cup quinoa in chicken stock seasoned with 1/2 tsp sea salt, 1/2 tsp garlic powder, 1/2 tsp onion powder. To cook, rinse quinoa well to remove bitter coating, then put 1/2 cup quinoa in a pot with 1 cup stock (with seasonings), bring to boil, turn down, cover, and cook 10-15 minutes on low. Turn off and fluff with fork. Cook about 1 cup of brown rice in a similar manner, and add to the saute pan as stated in above recipe/directions. I suggest using a red quinoa for some fun color in your dish.
Another step you can add is throwing in some meat or protein. I added some ground turkey to this because my daughter needs more protein in her diet, and ground meat is all she can handle with her one tooth. I added this in with the onions and garlic so it could brown while the vegetables cooked. Feel free to add in any protein you wish. I love it with shredded chicken, or just with vegetables. If looking for a vegan option, use water in place of chicken stock when cooking the quinoa and rice. Also, feel free to season with salt, pepper, and garlic as you see fit. I found seasoning my ground turkey with a little garlic salt kicked this up a bit. However, my vegetables were all very flavorful!