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Vegetable Stirfry over Quinoa

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 15 mins
  • total_time Total Time: 30 mins
  • yield Yield: 6 servings 1x
  • category Category: Side Dish
  • method Method: Stove
  • cuisine Cuisine: Chinese

Description

This Vegetable Stirfry over Quinoa is a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!

Scale

Ingredients

  • 1 cup of carrots, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 head of broccoli, chopped
  • 8 oz. of baby portobello mushrooms, quartered
  • 1 zucchini, halved lengthwise and sliced
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 T.fresh ginger, minced
  • 1/3 cup Kikkoman low sodium soy sauce
  • 1/4 cup chicken stock
  • 1 tsp. red pepper flakes
  • 1 tsp. dry mustard
  • 1 tsp. sugar
  • 1 T. sesame oil
  • 1 T. rice wine vinegar
  • 1 T. flour

Instructions

  1. Chop up your vegetables.
  2. Heat wok or large skillet to medium high heat, add 2 T. of sesame oil, ginger, and garlic. Saute for 30 seconds, don’t let the garlic burn.
  3. Add in the carrots, red pepper, and yellow pepper. Saute for 2-3 minutes.
  4. Add in the mushrooms, broccoli, and zucchini. Saute for 3-4 minutes, stirring occasionally.
  5. Cover and let sit for 6-8 minutes.
  6. In a small bowl, mix together low sodium soy sauce, chicken stock (or vegetable stock), red pepper flakes, dry mustard, sugar, sesame oil, rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)
  7. Remove cover and add in stirfry sauce and green onions. Stir together. Put cover back on for one more minute and you are good to go. πŸ™‚
  8. For the Quinoa, just follow the simple instructions on the package.
  9. Enjoy!

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