Quinoa & Vegetable Stir-Fry
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Quinoa & Vegetable Stir-Fry calories by ingredient
Introduction
Quinoa Vegetable Stir Fry is a delicious and flavorful dish with an Asian flair. The combination of vegetables, egg, and quinoa not only tastes delectable, but also provides a huge source of protein and fiber. By substituting the rice usually found in stir-fry with quinoa, we turn a popular side dish into a nutritional powerhouse with an even better taste. Quinoa Vegetable Stir Fry is a delicious and flavorful dish with an Asian flair. The combination of vegetables, egg, and quinoa not only tastes delectable, but also provides a huge source of protein and fiber. By substituting the rice usually found in stir-fry with quinoa, we turn a popular side dish into a nutritional powerhouse with an even better taste.Number of Servings: 5
Ingredients
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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
Directions
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.