Gluten-Free Quinoa and Vegetable Stir-Fry
Олег Колябин
over 1 year ago
This delicious and healthy stir-fry is packed with protein and veggies, making it the perfect meal for any time of day. The quinoa adds a nutty flavor and chewy texture, while the vegetables provide a variety of vitamins and minerals. Best of all, it's gluten-free!
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320
Protein
12g
Fat
8g
Sat Fat
1g
Carbs
54g
Chole
0mg
Fiber
8g
Sugar
14g
Sodium
800mg
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/4 cup gluten-free soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Instructions
- Rinse the quinoa in a fine mesh strainer and place it in a medium saucepan with the water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened.
- Add the bell peppers, zucchini, and broccoli to the skillet and cook for 5-7 minutes, or until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, honey, ginger, and red pepper flakes. Pour the sauce over the vegetables and stir to coat.
- Add the cooked quinoa to the skillet and stir to combine. Cook for 2-3 minutes, or until heated through.
- Remove from heat and stir in the cilantro. Serve hot.
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