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 calories
carbohydrate: 37.7 g
cholesterol: 93 mg
fat: 10.1 g
fiber: 5.6 g
protein: 11.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 621.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Healthy and full of flavor, with an Asian flair.

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