Quinoa, a protein-packed grain, and an assortment of colorful vegetables come together in this nutritious and flavorful stir-fry recipe. Perfect for a quick weeknight dinner or a wholesome lunch, this dish offers a delightful combination of textures and flavors.
1 cup quinoa
2 cups water or vegetable broth
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, thinly sliced
1 bell pepper, thinly sliced (any color you prefer)
1 medium carrot, julienned
1 cup broccoli florets
1 cup snap peas, trimmed
1 cup mushrooms, sliced
2 tablespoons soy sauce or tamari as a gluten-free option
1 tablespoon sesame oil
Salt and pepper to taste
Optional garnishes: chopped green onions, sesame seeds, cilantro
Rinse quinoa under cold water using a fine-mesh strainer.
Mix the quinoa, water, or vegetable broth into a medium bowl.
Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until quinoa is cooked and water is absorbed.
After cooking, fluff the quinoa with a fork and set it aside.
Heat the olive oil in a large or medium skillet, at high working temperature.
Add minced garlic and sliced onion, sauté until fragrant and onion becomes translucent, about 2-3 minutes.
Add bell pepper, carrot, broccoli florets, snap peas, and mushrooms to the skillet.
Stir-fry the vegetables for 5-7 minutes or until they are tender yet still crisp.
Season with salt and pepper to taste.
Combine Quinoa and Vegetables:
Add the cooked quinoa to the skillet with the vegetables.
Drizzle soy sauce and sesame oil over the mixture.
Stir well to combine, ensuring the quinoa and vegetables are evenly coated with the sauce.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat.
Taste and adjust seasoning if necessary.
Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.
Serve hot and enjoy your delicious quinoa and vegetable stir-fry!
Feel free to customize this recipe by adding your favorite vegetables or incorporating protein sources like tofu, tempeh, or edamame for an extra nutritional boost. This versatile dish is not only healthy and satisfying but also a great way to use up any vegetables you have on hand.
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