Quinoa Vegetable Stir-Fry recipe
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Ingredients
- 2 cups vegetable broth 1 cup quinoa, rinsed 1 tablespoon olive oil 1 teaspoon sesame oil 1 cup finely diced carrots ½ cup chopped green onions 2 cloves garlic, minced ½ cup frozen peas, thawed 2 eggs, beaten 2 tablespoons light soy sauce 1 pinch sea salt, or to taste
Nutrition Info
- 286.7 caloriescarbohydrate: 37.7 gcholesterol: 93 mgfat: 10.1 gfiber: 5.6 gprotein: 11.7 gsaturatedFat: 1.7 gservingSize: -sodium: 621.4 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Vegetable Stir-Fry
Directions
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Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions, cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.