Healthy Quinoa & Veggie Stir-Fry
A colorful and quick stir-fry packed with protein and fiber, featuring quinoa and a mix of fresh vegetables, perfect for busy weeknights.
Ingredients
Grains
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups water or vegetable broth Broth adds extra flavor.
Vegetables
- 1 cup broccoli florets
- 1 piece bell pepper, diced Any color bell pepper works.
- 1 cup carrots, sliced
- 1 piece zucchini, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 pieces scallions, chopped
Flavorings
- 2 tablespoons soy sauce Low sodium soy sauce can be used.
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds For garnishing.
- to taste salt and pepper
Instructions
Preparation
- Rinse quinoa under cold water. In a pot, combine quinoa and water or broth; bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
Cooking
- In a large wok or skillet, heat sesame oil over medium-high heat. Add garlic and ginger, sauté for about 30 seconds until fragrant.
- Add broccoli, bell pepper, carrots, and zucchini; stir-fry for about 5-7 minutes until vegetables are tender-crisp.
- Stir in cooked quinoa, soy sauce, and scallions; combine well and cook for another 2 minutes.
- Garnish with toasted sesame seeds and serve immediately.
Notes
For added protein, top with a fried egg or toss in edamame. Leftovers can be refrigerated for up to 4 days.