Stir-Fried Quinoa with Mixed Vegetables

Have you ever been working on something and lose track of time? That’s what happened the day I created this. I went way past my usual lunch break, so by the time I got into the kitchen, I was hangry. Took a quick peak in the fridge and pantry and didn’t see anything that clicked right away, but I had to eat. I had a small amount of organic golden quinoa left, so I started with that.

As the quinoa cooked, I started pulling a little of this, a bit of that, and next thing I knew, I was making a healthy fried rice style dish. Also – I was far too hungry to remember to take pics, so all you get is the finished product. Sorry!

Here’s how I made this.

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water or broth
  • 1 TBSP sesame oil
  • 1/4th of a purple onion, cut in small strips
  • 1 tsp minced ginger
  • 1 tsp garlic powder
  • 1/2 tsp yellow curry powder
  • 1/2 tsp hot chili powder
  • 1/3rd of a red bell pepper, diced
  • 1 small zucchini, diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 1/2 TBSP liquid aminos, divided
  • 1 TBSP rice wine

Directions:

Rinse the quinoa under running water for 30 seconds, then add to a small saucepan along with the water or broth. Bring to a boil, place a lid on the pot and turn the heat down to simmer. Let simmer for 15 minutes, or until all of the liquid is absorbed.

While that is cooking, heat the oil in a small frying pan, then add the onion and sauté until transparent. Add the ginger, garlic, curry, and hot chili powder. Stir to coat all of the onions.

Add the red bell pepper and cook for 2 minutes more, then add the zucchini and cook for 3-5 minutes or until the zucchini is just starting to soften. Turn down the heat and keep warm until the quinoa is ready.

When the quinoa is done, add the frozen corn and peas to the quinoa, then add 1/2 TBSP of the liquid aminos to this mixture and stir to combine. Add the other 1 TBSP of liquid aminos to the zucchini mixture and stir. Add the zucchini mixture to the quinoa mixture, stirring gently.

Pour the rice wine in the pan that the zucchini was in to deglaze the pan. After 10 seconds or so, pour what remains into the quinoa mixture, and then serve!

This recipe makes enough for 2, but if you’re as hungry as I was, you might eat the entire batch yourself.

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