quinoa dinner recipes
This quick and nutritious quinoa vegetable stir-fry combines colorful vegetables and protein-rich quinoa for a satisfying dinner option. Perfect for busy weeknights, this dish is both delicious and healthy.
Equipment
- 1 Medium pot
- 1 Large skillet or wok
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Cutting board
Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 cup broccoli florets
- 1 cup carrots sliced
- 1 zucchini chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- to taste salt
- to taste pepper
- 2 green onions chopped for garnish
- sesame seeds for garnish, optional
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and set aside.
- While the quinoa is cooking, heat olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped red bell pepper, broccoli florets, sliced carrots, and chopped zucchini to the skillet. Stir-fry for about 7-10 minutes, until the vegetables are tender-crisp.
- Once the vegetables are cooked, add the cooked quinoa to the skillet, along with the soy sauce, sesame oil, salt, and pepper. Mix well to combine all ingredients thoroughly.
- Cook for an additional 2-3 minutes to warm everything through.
- Serve hot, garnished with chopped green onions and optional sesame seeds.
Notes
You can customize this stir-fry by adding your favorite vegetables or protein sources, such as tofu or chicken.
For a spicy kick, consider adding red pepper flakes or sriracha.
Leftovers can be stored in an airtight container in the fridge and enjoyed within 3 days.