Quinoa and Vegetable Stir-Fry
Quinoa and Vegetable Stir-Fry is a nutritious and delicious dish that combines protein-rich quinoa with a variety of colorful vegetables. This recipe is suitable for both vegetarians and vegans and is gluten-free. Quinoa is a complete protein source, and when paired with a mix of vegetables, it creates a balanced and satisfying meal. This stir-fry is versatile and can be customized with your favorite vegetables and seasonings.
Nutrition Facts
Per serving
Energy
83 kcal
Protein
3 g
Carbs
13 g
Fat
2 g
Fiber
4 g
Ingredients
Quinoa
0.25 cup (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Green Bell pepper
0.5 cup, sliced (100g)
Zucchini
0.5 cup, sliced (100g)
Carrot
0.25 cup, sliced (50g)
Broccoli
0.25 cup, chopped (50g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Plain Water
2 medium cup (500g)
Instructions
Cooking Steps
In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
In a large skillet or wok, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
Add the bell pepper, zucchini, carrot, and broccoli to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Add the cooked quinoa to the skillet, along with soy sauce. Mix well to combine all the ingredients.
Season with salt and pepper to taste. Cook for another 2-3 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and serve hot.