Steps
- 1
Rinse the quinoa under cold water until water runs clear.
- 2
In a medium pot, combine quinoa and 2 cups (480ml) water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- 3
While quinoa cooks, heat olive oil in a large skillet over medium-high heat.
- 4
Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
- 5
Add sliced red bell pepper, julienned carrot, and diced zucchini to the skillet; stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 6
Stir in cooked quinoa and soy sauce into the skillet; cook for 2 minutes, mixing well to combine and heat through.
- 7
Remove from heat and stir in sliced green onions.
- 8
Serve hot, garnished with sesame seeds.
Tips from the Chef
Rinse quinoa well before cooking to remove any bitterness.
Use a non-stick skillet to prevent sticking without adding extra oil.
Feel free to substitute or add other quick-cooking vegetables like snap peas or mushrooms.
Adjust soy sauce to taste for saltiness.
Add a squeeze of fresh lime juice for a bright finishing touch if desired.
Ingredients
- 1 cup quinoa (uncooked)
- 2 tbsp olive oil
- 1 whole red bell pepper (medium, sliced)
- 1 whole carrot (medium, julienned)
- 1 whole zucchini (medium, diced)
- 2 tsp minced garlic
- 1 tsp fresh ginger (grated)
- 3 tbsp low sodium soy sauce
- 2 whole green onions (sliced)
- 1 tbsp sesame seeds (to garnish)
Nutrition
(per serving)
Calories
503
Protein
17.3 g
Carbs
69.6 g
Fat
17.3 g
