Coconut Basil Stir Fry over Quinoa

The thing I love about stir fry is the light, fresh rainbow of nutrient packed veggies. You can use any combination of fresh veggies you want!!! Buy whatever delights are in season, chop them up and throw em together in a large beautiful wok! Here is the combo I like to use, feel free to add and take away any veggies you want


  • 2 cloves of garlic, minced
  • 2 tsp, freshly grated ginger
  • 1 yellow onion, diced
  • 1 TBL Coconut oil, or Sesame Oil
  • 1 Red Bell Pepper, de-seeded and diced
  • 1 Yellow Bell Pepper, de-seeded and diced
  • 3 carrots, peeled and chopped into small pieces
  • 1 pkg mushrooms, sliced
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 bunch asparagus, chopped into 1/2 inch pieces
  • 1 small head of broccoli, cut in small florets
  • 1 bunch scallions, white parts, sliced thin
  • 1 cup quinoa, cooked

Coconut Basil Sauce

  • 1 can coconut milk
  • 2 TBL Tamari, Low Sodium
  • 1 TBL light roast Peanut Butter, or Raw Almond Butter
  • 1 TBL Maple Syrup
  • 1/4 c. veggie broth
  • 1 handful fresh basil leaves, coarsely chopped

In a large skillet or wok, heat oil over medium heat, add ginger and saute for a minute. Add onion and garlic and cook until translucent. Add mushrooms and cook until juices release. Add remaining veggies in layers. Cover and steam veggies until tender. While veggies are steaming, place all sauce ingredients in a blender and blend until well combined. Pour sauce over stir fry, as much or as little as you like, cover and simmer for about 3 minutes. Serve over nutty, protein packed quinoa and you have a perfect meal with a leafy green side salad.

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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