Gluten-Free Quinoa and Vegetable Stir-Fry

About this recipe

This vibrant and nutritious gluten-free stir-fry combines fluffy quinoa with colorful vegetables in a delightful soy-ginger sauce. Perfect for a quick weeknight meal, it's both delicious and packed with essential nutrients.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup broccoli florets
• 1/4 cup gluten-free soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh cilantro, chopped

Directions

1. 1

   Rinse the quinoa under cold water. In a saucepan, bring the quinoa and water to a boil. Cover, reduce heat, and simmer for 15 minutes until water is absorbed.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.

3. 3

   Add garlic and stir for 1 minute until fragrant.

4. 4

   Toss in bell peppers, zucchini, and broccoli. Cook, stirring, until vegetables are crisp-tender, about 5 minutes.

5. 5

   In a small bowl, whisk together soy sauce, honey, ginger, and red pepper flakes.

6. 6

   Pour sauce over vegetables in the skillet, stirring to coat.

7. 7

   Add cooked quinoa to the skillet, mixing until evenly combined. Heat through for 2-3 minutes.

8. 8

   Remove from heat and sprinkle with cilantro before serving.