Pesto Quinoa Stir Fry

Pesto Quinoa Stir Fry

 Enjoy this simple, yet tasty stir fry!


  • 1 yellow onion (cut into slivers)
  • Water to saute the veggies in
  • 1½ cups sprouted quinoa
  • 3 cups of water
  • 1 bunch of kale (de-stemmed and chopped)
  • 7 heirloom carrots (chopped)
  • 2-3 sprays of Liquid Aminos (If you’re using liquid amino that’s not in a spray bottle, do about 1-2 teaspoons, or to taste)
  • 3/4 inch of turmeric root (minced)
  • 5 cloves garlic (minced)
  • 2 bell peppers (chopped)
  • 1 bunch asparagus (chopped)
  • 1 TBSP fresh dill


  1. Start sauteing the onions by adding them to a medium-sized pan with some water and cook covered for about 10 minutes or until they’re caramelized. You want enough water to cover the majority of the onions, but not all the way covered. Make sure to keep an eye on them and stir often.
  2. Start cooking the quinoa in another medium-sized pan. Bring the quinoa and 3 cups of water to a boil, reduce and simmer for about 15 minutes, or until all of the water is absorbed.
  3. Add 1-2 sprays of liquid amino to your onions, along with the garlic, and cook for an additional 2 minutes. You will want to continuously add water to your pan as it gets absorbed while cooking.
  4. Add peppers and carrots and cook for another 4 minutes.
  5. Next, add the turmeric and asparagus and cook for 3 minutes.
  6. Lastly, add kale and cook until it turns a really pretty green. It doesn’t usually take that long, maybe 2-3 minutes. Add more liquid amino to taste (about 1 more spray).
  7. Combine the quinoa, veggies, and top with Creamy Pesto Stir Fry. Serve immediately. Store anything additional in the fridge separately so you can use it for the rest of the week 🙂

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