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Quinoa Vegetable Stir-Fry |
"Healthy and full of flavor, with an Asian flair."
Ingredients :
- 2 cups vegetable broth
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 cup finely diced carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 2 eggs, beaten
- 2 tablespoons light soy sauce
- 1 pinch sea salt, or to taste
Instructions :
Prep : 20M | Cook : 4M | Ready in : 2H57M |
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- Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
- Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.
Notes :
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