Description
Swap out the standard rice and use super grains instead. This quinoa veggie stir-fry has red peppers, broccoli, mushrooms and chilies.
Ingredients
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon canola oil
- 1 Thai chili, thinly sliced
- 2 garlic cloves, minced
- 4 scallions, thinly sliced, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 1 head broccoli (about 3/4 pound), cut into florets
- 1 red pepper, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 teaspoon sesame seeds
Instructions
- In a small saucepan over medium-high heat, bring the quinoa and water to a boil. Reduce to a simmer, cover and cook for 10-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
- Heat a wok or large skillet over high heat and add the canola oil swirling to coat. When the oil is shimmering, add the chilies, garlic, and the white parts of the scallions. Cook until fragrant, about 1 minute.
- Add the mushrooms, broccoli and red peppers. Sauté for 3-4 minutes until the peppers are cooked but still crisp. Add the soy sauce and let the mixture bubble for a minute before stirring in the quinoa and the green parts of the scallions. Sauté for a few minutes until everything is heated through. Garnish with sesame seeds before serving.
Great inspiration/rescue for dinner tonight…my husband and even my super fussy 15yo cleaned their plates. That. Indeed was a miracle! In addition to your ingredients, I added sugar snap peas, cauliflower and tofu to the stir fry. And as a side, we had the baked sweet potato chips. Thanks a million!!
I just made something like this for my lunch, all from leftovers. Quinoa, chicken breast, red pepper, and cabbage. Plus a dash of low sodium soy sauce. Tasty!