Description
A quick and nutritious meal featuring quinoa and a variety of colorful vegetables, packed with essential nutrients and flavor.
Ingredients
- Quinoa: 1 cup (uncooked)
- Bell peppers: 1 cup (sliced, mixed colors)
- Broccoli: 1 cup (cut into small florets)
- Carrots: 1 medium (sliced thinly)
- Soy sauce: 3 tablespoons
- Garlic: 2 cloves (minced)
- Ginger: 1 tablespoon (fresh, minced)
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
- Green onions: 2 (sliced, for garnish)
- Sesame seeds: 1 tablespoon (optional, for garnish)
Instructions
- Rinse quinoa under cold water in a fine mesh strainer, then drain.
- In a medium saucepan, combine rinsed quinoa with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While quinoa cooks, heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
- Toss in sliced bell peppers, broccoli florets, and thinly sliced carrots, stir-frying for 5-7 minutes until tender-crisp.
- Add cooked quinoa to the skillet, pour in soy sauce, and stir to combine. Cook for an additional 2-3 minutes.
- Season with salt and pepper to taste, then remove from heat and garnish with green onions and sesame seeds if desired.
Notes
- Feel free to swap out vegetables based on your preferences.
- For added protein, consider including tofu, chicken, or shrimp.
- Experiment with different sauces for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa, vegetable stir-fry, healthy meal, quick recipe, vegan