Asian Quinoa Veggie Noodles


Glad you made your way to this incredible recipe! Not only is it vegan, gluten free, soy free and nut free but it is also SUPER delicious, easy peasy AND FULL of skin beautifying ingredients! Prep takes about 10 minutes, cooking takes about another 5 – 10. OR you can skip the quinoa noodles leave and it raw. Then you’re done and ready to eat in 10!


Let’s start with what you’ll need:

  • Quinoa noodles (or brown rice noodles) – great source of protein and full of anti inflammatory phytonutirents.
  • 1 zucchini – also helps to fight inflammation with antioxidants – primarily in the skin, so leave the skin on!
  • 1 large carrot – include carotenoids and polyacetylenes that help to prevent oxidative stress in the body.
  • 1 small sweet potato –  full of beta-carotene which is a primary source of Vitamin A, which is said to better absorb with fat (like coconut oil).
  • 1/2 red bell pepper – incredibly high in Vitamin C which plays a large role in collagen synthases.
  • About 2 cups kale – includes prebiotic nutrients that support the growth of desirable bacteria within our gut.
  • About an inch thick piece of ginger – beneficial to relief of gastrointestinal stress.
  • 1/4 lime – inluding this sour juice can help to fight illness with it’s antioxidant properties.
  • 1 – 2 tbls maple syrup – scores lower on the glycemic index than cane sugar, but is still sugar and should be eaten minimally.
  • 1 – 2 tbls amino acids (or soy sauce if you can do soy) – an amazing gluten free alternative to soy sauce.
  • 1 tsp onion powder – dried onion is not a very reliable source of nutrition and can be better supplemented with fresh onion instead.
  • 1 tsp garlic powder – dried garlic is not a very reliable source of nutrition and can be better supplemented with fresh onion instead.
  • Basil – contains anti bacterial properties due to it’s volitle oils.
  • Cilantro – cooling, anti inflammatory herb including high levels of quercetin.
  • Mint – full of soothing menthol that aids irritable gut.

You’ll also need a pot for cooking noodles, a wok or large sauce pan for stir fry, spiralizer or veggie peeler.

Cook quiona noodles according to package.
During this process you can start to prep your veggies by spiralizing or peeling zucchini, carrot, sweet potato and bell pepper. I got my spiralizer as a gift but know that it was from a CVS or Walgreens (pictured below in upper right corner). You can also find larger versions at Target or online. If you don’t have a spiralizer or veggie peeler then you can thinly slice your veggies into noodle like shapes.

Prepare your sauce by blending dry spices (onion and garlic), maple syrup, amino acids, ginger and lime juice with just enough water to help reach smooth consistency.

Place all your veggies, including kale, into a large wok and cook with coconut oil on HIGH heat – you want there to be a little bit of smoke to bring out the flavor. After 3 – 5 min of stirring, add in prepared ginger sauce and noodles. Continue cooking on high heat and stirring for another 3 – 5 minutes.

OR leave out the quinoa noodles, skip cooking and keep your ingredients raw for a salad! I would suggest subbing a cucumber in place of sweet potato if leaving raw, as well as adding in a grated or finely chopped granny smith apple.

When you’re finished cooking, use tongs to move noodle dish into a bowl. Top with your fresh herbs – basil, cilantro and mint. If you have sesame seeds, toss some on top. However I didn’t and chose to top mine with chia and pumpkin seeds, which was delicious.

Enjoy your delicious creation! Please comment to let me know how you like this dish and share with your friends! I love hearing about what you change/add/leave out to make it more suitable to your dietary needs.



Leave your thought