Quinoa Vegetable Stir Fry
Try this Quinoa Vegetable Stir Fry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 1 cup quinoa
- 1/2 cup yellow onion diced
- 2 cloves of garlic minced
- 1 t fresh ginger minced
- 2 t toasted sesame oil
- 2 heads of broccoli cut in florets (save the stems for juicing or homemade vegetable broth)
- 2 bell peppers sliced thin ( i used orange peppers but any bell pepper will work)
- 2 carrots, shredded or sliced thin
- 1 1/2 cups edamame (if you avoid soy you can use peas)
- 1/4 cup mirin (see notes)
- 2 1/2 t soy sauce or bragg's aminos or coconut aminos
- Carbohydrate 152.642101016417 g
- Cholesterol 0 mg
- Fat 13.814141414209 g
- Fiber 17.1983838776804 g
- Protein 32.8282828290267 g
- Saturated Fat 1.63101414144254 g
- Serving Size 1 1 recipe (790g)
- Sodium 33.4731313318643 mg
- Sugar 135.443717138737 g
- Trans Fat 1.06094545456439 g
- Calories 865 calories
In small pot, add the quinoa and the water. Bring to a boil, then cover, turn down the heat, and simmer until all the water is absorbed. It should take about 10 minutes.In a large saute pan, add the oil, onions, garlic and ginger. Cook on medium heat until the onions look a little translucent. About 5-6 minutes.Add in the remaining ingredients, stir and cover. Cook for about 5-6 more minutes. Stir every so often though. When the broccoli has softened a bit, you know it's done.Serve immediately or refrigerate for later. This should last a week in the fridge. Enjoy!
