Steps

1. 1

   Rinse the quinoa under cold water until water runs clear.

2. 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. 3

   While quinoa cooks, heat olive oil in a large skillet over medium-high heat.

4. 4

   Add minced garlic and grated ginger; sauté for 1 minute until fragrant.

5. 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. 6

   Stir in cooked quinoa and soy sauce into the skillet; cook for 2 minutes, mixing well to combine and heat through.

7. 7

   Remove from heat and stir in sliced green onions.

8. 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.