This quick and easy spicy broccoli red pepper stir fry is a healthy dinner that’s gluten free and vegan!
I definitely ate too many Christmas cookies. And too much ham and roast and don’t forget about the biscuits and gravy on Christmas morning…yikes. (Although that is the one time of year we do biscuits and sausage and gravy, it’s our tradition).
Anyway, after all of that rich holiday food, I have been really craving veggies. I made this stir fry for lunch yesterday, so I thought I would share it, in case you, too, have eaten a bit too much rich food. Plus, one of my goals is to include more vegetarian meals in our diet this year.
This stir fry is really easy and quick to make, and the sauce is so simple, but really tasty. If you want it spicier, just add more red pepper flakes. Add more veggies or some chicken or beef or even tofu if you want some more protein. I really recommend slicing and chopping the veggies very small so that they cook quickly and are tender without being a mushy mess and losing all their nutrients.
Is soy sauce gluten free?
No, most soy sauce does contain gluten. You want to look for tamari sauce, which is gluten free, but still adds great flavor to your stir fry!
What can I use in place of soy sauce?
If you can’t have soy, try this recipe for soy-free soy sauce.
Disclosure: This post contains affiliate links.
Sweet and Spicy Broccoli Red Pepper Stir Fry with Quinoa.
- 1 medium sweet onion sliced very thin
- 1 red pepper sliced very thin
- 1 cup sliced mushrooms
- 3 cups broccoli florets
- 2 Tablespoons tamari sauce gluten free soy sauce
- 2 Tablespoons maple syrup
- ¼ -½ teaspoon red pepper flakes
- 1.5 Tablespoons olive oil
- quinoa cooked according to package directions
Cook your quinoa according to package directions. I rinsed one cup, and placed it in a pot with 2 cups of water. Bring to a boil and then simmer for about 15 minutes until done.
Heat the olive oil in a large skillet over medium heat. Add the onions and red peppers, and cook until tender, about 7 minutes.
Add the maple syrup, tamari sauce, and red pepper flakes. Stir.
Add the mushrooms and broccoli and cook until tender but not over done. The broccoli should be bright green.
Serve over quinoa. Add more red pepper flakes or tamari as desired.
Do you have any goals for 2014? Do you do a weekly meal plan or just wing it at home?
I ate too many christmas cookies too! This recipe looks amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
Hope your week is great! Can’t wait to see what you link up this week!
Cindy from vegetarianmamma.com
Yum! That looks tasty! I agree too, too much rich foods as is always the way over the Holidays. I’ve been doing green smoothies the last few days for breakfast and lunch and it just feels so refreshing!
Pamela @ Brooklyn Farm Girl
This is full of so many of my favorite vegetables that makes this dish so darn pretty and festive! Can’t wait to try this!
This sounds so delicious! I definitely agree about OD’ing on sweets and rich foods. My body was begging for veggies too and the first thing we did was a stir fry. This recipe sounds soo good. We host a healthy living link up called Tips and Tricks Tuesday and would be so happy to see this recipe and any other healthy recipes or advice you’d like to share!
Thank you so much, I will have to check it out!
Yum! Great bowl of stir-fry!
Sherri @ MadeFromPinterest
Wow, needing more veggies total resonates with me. This looks like such a yummy way to eat them.
We would love to have you join us at our weekly Super Saturday Link Party. It goes live tonight at 7 MST at http://www.madefrompinterest.net. It would be our honor to have you share your great work with us!
Natalie @ Tastes Lovely
I could use a big ole’ bowl of this today for lunch. I am craving veggies and nutrition. I think I ate my weight in cookies and mashed potatoes this past month. Happy New Year friend!
Ugh, I know, way too many cookies for me here!