#FoodieFriday Quinoa and Veggie Stir-Fry 🌱🍲

Quinoa and Veggie Stir-Fry 🌱🍲

Are you looking for a quick, healthy, and gluten-free meal? This Quinoa and Veggie Stir-Fry is packed with nutrients and bursting with flavor. Perfect for a weeknight dinner or meal prep!

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce (gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • Salt and pepper to taste
  • Sesame seeds and green onions for garnish

Instructions:

  1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  2. Prepare the Veggies: In a large skillet or wok, heat the olive oil over medium-high heat. Add the onion and garlic, and sautΓ© until fragrant.
  3. Add the Vegetables: Add the bell pepper, zucchini, and snap peas to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
  4. Combine and Season: Add the cooked quinoa to the skillet with the vegetables. Pour in the soy sauce, sesame oil, and grated ginger. Stir well to combine and heat through. Season with salt and pepper to taste.
  5. Serve: Garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Notes:

  • Feel free to add your favorite protein, like tofu, chicken, or shrimp, for an extra boost.
  • This dish is great for meal prep and can be stored in the fridge for up to 4 days.

Try this recipe and let us know how it turned out! Share your photos and tag us with #QuinoaVeggieStirFry.

Happy cooking! 🍽️