Quinoa & Vegetable Stir-Fry
- Number of Servings: 5
Ingredients
1 cup Ancient Harvest Quinoa 2 cup Vegetable Broth 1 tbsp Olive Oil 1 tsp Sesame Seed Oil (by BUZZSPARK) 1 cup, chopped Carrots, raw 1 serving Green Onion (fresh-1 stalk) 2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE) 0.5 cup Peas, frozen 2 large Egg, fresh, whole, raw 2 tbsp Soy Sauce
In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day.
In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.
Serving Size: 1 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user LOVEYDUB.
In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.
Serving Size: 1 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user LOVEYDUB.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 6.5 g
- Cholesterol: 74.4 mg
- Sodium: 799.6 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.6 g
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