Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce
Ingredients
The stir fry
-
2
cups
dry quinoa
-
1
tbsp
extra virgin olive oil
-
1
large
onion, diced
-
2
large
bell peppers, chopped
-
2
large
carrots, diced
-
3
cloves
garlic, minced
-
1
tbsp
fresh ginger, minced
-
1
head
broccoli, chopped into bite-sized florets
-
1
cup
edamame (thawed from frozen)
-
2
baby
bok choy, chopped
-
optional
chopped green onions and sesame seeds, for garnish
The sauce
-
½
cup
reduced sodium soy sauce
-
¼
cup
creamy peanut butter
-
1
tbsp
toasted sesame oil
-
2
tbsp
pure maple syrup
-
½
large
lime, juiced
-
1
tsp
sriracha
Instructions
- Cook quinoa in a pot with water, bringing it to a boil, then reducing heat and simmering covered for 15 minutes.
- Whisk together the sauce ingredients in a bowl and set aside.
- Heat olive oil in a large pot over medium heat and add onion, peppers, and carrots, cooking until softened.
- Add garlic, ginger, and broccoli, cooking until the broccoli is softened.
- Stir in edamame and bok choy, cooking until wilted.
- Combine cooked quinoa and sauce with the veggie mixture, stirring to combine.
- Taste and adjust seasoning as needed, then serve warm garnished with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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