Quinoa and Vegetable Stir-Fry
This Quinoa and Vegetable Stir-Fry is a colorful and nutritious meal that’s quick to prepare and packed with flavor!
Servings: 4 servings
Ingredients
For the Stir-Fry:
- 1 cup quinoa (pre-rinsed)
- 2 cups vegetable broth (or optional chicken broth)
- 1 tablespoon olive oil
- 1 teaspoon sesame seed oil
- 1 cup carrots (finely diced)
- 1/2 cup green onions (minced)
- 2 cloves garlic (minced)
- 1/2 cup peas (frozen, thawed)
- 2 tablespoons lite soy sauce (or optional gluten-free soy sauce, tamari, or Bragg liquid aminos)
- Salt (to taste)
Instructions
Instructions:
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff quinoa with a fork and set aside.
- While the quinoa cooks, chop carrots and green onions, and mince garlic. If using frozen peas, ensure they are thawed.
- In a large sauté pan or wok, heat olive oil over medium-high heat. Add carrots and cook for 3-4 minutes until softened. Add garlic and green onions, stirring for another minute until fragrant.
- Stir in thawed peas, cooking for another 2 minutes until heated through.
- If using eggs, push vegetable mixture to one side and pour beaten eggs into the other side. Scramble until fully cooked, then mix into the vegetable mixture.
- Add cooked quinoa to the pan, along with sesame oil and soy sauce. Stir until well combined and heated through. Adjust seasoning with salt or more soy sauce as desired.
- Remove from heat and serve immediately, garnished with additional green onions if desired.
Equipment
- Large sauté pan or wok
- Medium Saucepan
- Spatula or Wooden Spoon
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 3 months; ensure portions are well-sealed.
- Customize with your favorite vegetables for added variety.