QUINOA VEGGIE STIR-FRY

This vibrant and healthy dish combines fluffy quinoa with a variety of colorful vegetables for a quick, nutritious, and delicious meal. Packed with protein, fiber, and vitamins, it's perfect for a light dinner or meal prep.

INSTRUCTIONS

This Quinoa Veggie Stir-Fry is a colorful and flavorful dish that's vegan, gluten-free, and packed with nutrients. It's easily customizable—feel free to add tofu, tempeh, or nuts for extra protein, or swap vegetables based on your preference or what's in season.

COOK THE QUINOA

• Rinse quinoa under cold water using a fine-mesh sieve to remove bitterness.
• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa and salt.
• Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa absorbs all the liquid.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

PREPARE THE VEGETABLES

• While the quinoa cooks, wash and chop all vegetables as directed.

COOK THE STIR-FRY

• Heat 2 tbsp of olive oil or sesame oil in a large skillet or wok over medium-high heat.
• Add the diced onion and sauté for 2 minutes until softened.
• Stir in the garlic and ginger, cooking for 1 minute until fragrant.
• Add the broccoli, carrots, and bell peppers. Stir-fry for 3-4 minutes.
• Add the zucchini and snap peas, cooking for another 2-3 minutes until all vegetables are tender-crisp.

COMBINE QUINOA AND SAUCE

• Reduce the heat to low. Add the cooked quinoa to the skillet and mix gently to combine with the vegetables.
• Stir in soy sauce, rice vinegar or lime juice, sesame oil, and red pepper flakes. Toss until evenly coated.

GARNISH AND SERVE

• Transfer the quinoa veggie stir-fry to plates or bowls.
• Garnish with scallions, sesame seeds, or fresh cilantro as desired.
• Serve warm.