Savory Quinoa, Buckwheat & Shiitake Mushroom Stir-Fry

Quinoa Buckwheat Shiitake Stir Fry
Serving Size: 1/4 recipe Prep Time: 25 minutes Cook Time: 15 minutes Cooking Temp: Stovetop: medium-high to high heat


1 lime, juiced

2 Tbsp coconut aminos

2 Tbsp gluten-free, vegan teriyaki sauce

1 tsp rice wine vinegar

1 Tbsp sucanat

1/4 tsp sriracha sauce

1/2 tsp sea salt, finely ground

1/2 naval orange, juiced



1-1/2 cups quinoa, soaked and cooked

1-1/2 cups buckwheat, soaked and cooked

2 cups shiitake mushrooms, sliced

1/2 cups cashews, chopped

1 red onion, diced

1 large carrot, diced

1 cup sugar snap peas, sliced into 1/2'' pieces

6 green onions, thinly sliced

1 Tbsp fresh ginger root, minced

2 cloves garlic, minced

3 Tbsp cilantro leaves, chopped

1-2/3 Tbsp unrefined coconut oil


1. Soak, rinse and cook the quinoa and buckwheat groats.

2. In a medium-sized bowl, squeeze the juice of 1 lime and 1/2 naval orange. Add the remaining sauce ingredients, stir very well and set aside.

3. Chop/dice/slice the veggies, cilantro & ginger root



  • Slice 2 cups shiitake mushrooms
  • Dice 1 red onion
  • Dice 1 large carrot
  • Slice 1 cup sugar snap peas into 1/2'' pieces
  • Slice 6 green onions thinly
  • Mince 1 Tbsp fresh ginger root
  • Mince 2 cloves of garlic
  • Chop 3 Tbsp cilantro leaves


4. In a skillet or wok over medium-high heat, cook red onions and carrot with 1 teaspoon of coconut oil for 7 minutes - stirring often.

5. increase the heat of the skillet to high and add shiitake mushrooms along with the remaining coconut oil - stirring for 1 minute.

6. Add minced garlic, minced ginger and half of the green onions - stir-frying for 30 seconds. 

7. Add cooked buckwheat and cooked quinoa - stir-frying for 1 minute.

8. Fold in the snap peas - stir-frying for 1 minute.

9. Add all of the sauce ingredients - folding and stirring for 1 minute or until heated.

10. Enjoy immediately topped with remaining green onions, cilantro and chopped cashews.

January 2017
Had this last night - delicious BY: Ty from Milwaukee Made this for dinner last night and it was delightful.
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