Quinoa Vegetable Stir-Fry *

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How about we craft a dish that’s a symphony of flavors, nutrients, and colors? Let’s go for a vibrant, health-packed Quinoa Vegetable Stir-Fry. This dish is a delightful mélange of whole grains, fresh veggies, and a zesty sauce, ensuring each forkful is a burst of joy and nutrition.

Quinoa Vegetable Stir-Fry Recipe

Ingredients:

Quinoa: 1 cup, uncooked
Broccoli: 1 cup, chopped
Carrots: 2 medium, sliced
Red Bell Pepper: 1, sliced
Snap Peas: 1 cup
Garlic: 2 cloves, minced
Ginger: 1 inch, grated
Green Onions: For garnish
Sesame Seeds: For garnish

For the Sauce:

Soy Sauce: 3 tablespoons
Sesame Oil: 1 tablespoon
Rice Vinegar: 1 tablespoon
Honey or Maple Syrup: 1 tablespoon
Cornstarch: 1 teaspoon (to thicken)

Instructions:

Cook Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
Prep Veggies: While quinoa cooks, chop your vegetables.
Make Sauce: Whisk together soy sauce, sesame oil, rice vinegar, honey, and cornstarch in a small bowl.
Stir-Fry Veggies: In a large skillet or wok, heat a splash of oil over medium-high heat. Add garlic and ginger, stirring for about 30 seconds. Add broccoli and carrots, stir-frying for a few minutes. Then add red bell pepper and snap peas, cooking until veggies are tender but crisp.
Combine: Add cooked quinoa to the skillet with the vegetables. Pour the sauce over and toss everything together. Cook for another 2-3 minutes.
Serve: Garnish with green onions and sesame seeds.

This dish is a canvas, so feel free to add or substitute vegetables based on your preferences or what’s seasonally available. Tofu, chicken, or shrimp can also be added for extra protein.

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