Quinoa and Vegetable Stir Fry

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This recipe is high in fiber, protein, and healthy fats from quinoa and vegetables, making it a great vegetarian option for meal prep. You can also add more vegetables or swap out any of the vegetables in this recipe based on your preferences.

Ingredients:
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small head of broccoli, cut into small florets
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
    Instructions:
  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
  3. Add the sliced carrots and sauté for another 2-3 minutes, or until the carrots are slightly tender.
  4. Add the sliced bell peppers and broccoli florets and stir fry for 4-5 minutes, or until the vegetables are tender-crisp.
  5. In a small bowl, whisk together the soy sauce, honey, ground ginger, and red pepper flakes.
  6. Add the cooked quinoa to the skillet and pour the sauce over the vegetables and quinoa. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
  7. Season with salt and black pepper to taste.
  8. Divide the stir-fry into individual meal prep containers. Allow it to cool, then store in the refrigerator for up to 4 days.