By Jordan Mathews
Rinse 1 cup of quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15 minutes or until the quinoa is fluffy and the liquid has absorbed. Remove from heat and set aside.
While the quinoa is cooking, prepare the vegetables: slice 1 medium bell pepper, peel and julienne 1 medium carrot, cut 1 cup of broccoli into small florets, and trim 1 cup of snap peas.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute until fragrant.
Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas into the pan. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
Stir in 3 tablespoons of soy sauce, mixing well to coat the vegetables evenly.
Add the cooked quinoa to the vegetable mixture, stirring to combine everything thoroughly. Let it cook for another 2 minutes.
Remove from heat and serve the stir-fry topped with sliced green onions and 1 tablespoon of sesame seeds.
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This Vegetarian Main Course Quick and Easy recipe is ready in 30 minutes and features quinoa, water, bell pepper and other delicious ingredients. Contains 350 calories total.
Rinse 1 cup of quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15 minutes or until the quinoa is fluffy and the liquid has absorbed. Remove from heat and set aside.
While the quinoa is cooking, prepare the vegetables: slice 1 medium bell pepper, peel and julienne 1 medium carrot, cut 1 cup of broccoli into small florets, and trim 1 cup of snap peas.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute until fragrant.
Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas into the pan. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
Stir in 3 tablespoons of soy sauce, mixing well to coat the vegetables evenly.
Add the cooked quinoa to the vegetable mixture, stirring to combine everything thoroughly. Let it cook for another 2 minutes.
Remove from heat and serve the stir-fry topped with sliced green onions and 1 tablespoon of sesame seeds.
Calories per Serving: 350
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