Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup broccoli florets
1 carrot, thinly sliced
1 cup snow peas or snap peas, trimmed
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon grated ginger
Salt and pepper to taste
Banane Ki Vidhi
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Prepare the vegetables: While the quinoa is cooking, heat olive oil in a large skillet or wok over medium heat. Add diced onion and minced garlic, and sauté until fragrant and translucent, about 2-3 minutes.
- Add the vegetables: Add diced bell pepper, broccoli florets, sliced carrot, and snow peas to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender yet still crisp.
- Make the sauce: In a small bowl, whisk together low-sodium soy sauce or tamari, rice vinegar, grated ginger, red pepper flakes (if using), salt, and pepper.
- Combine: Add the cooked quinoa to the skillet with the vegetables. Pour the sauce over the quinoa and vegetables. Stir well to combine and ensure everything is evenly coated with the sauce.
- Cook briefly: Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
- Garnish and serve: Garnish the Quinoa and Vegetable Stir Fry with fresh cilantro or sliced green onions, if desired. Serve hot as a nutritious and flavorful main dish.
