Stir-fried vegetable with Quinoa is an interesting alternative to the usual weekly dinners. Look for vegetables in hand, throw everything together over a heated wok, add a dash of your favorite condiments and presto, you stir-fry is ready! In this recipe I have added veggies with similar cooking time for ease, but if you have vegetables with many different cooking time add them accordingly. I have served the stir-fry vegetables over quinoa instead of the usual chow mein or rice as quinoa is healthier and more protein rich than both. Better for us active individuals.

Serves                                  2

Preparation Time               10 minutes

Active Cooking Time         20 minutes

Ready in                               30 minutes

Difficulty Level                    Easy

Ingredients

For quinoa

• ½  cup quinoa, dry
• 1 cup water

For stir-fry

• 1 cup broccoli, cut into florets
• 1 red bell pepper, cut into strips
• 1 small carrot, julienned
• 1 cup mushroom, sliced
• ½ cup baby corn, thinly sliced (optional)
• 1 cup spinach
• 2 tablespoon lemon juice
• 2 tablespoon soy sauce(tamari) or orange juice
• 1 tablespoon canola oil
• 2 tablespoon cashew nuts, roughly chopped
• 1 teaspoon ginger, shredded
• 1 clove garlic, minced
• 1 teaspoon brown sugar or molasses
• 2 teaspoon cornstarch

Method

For quinoa:

• Place quinoa in a strainer, rinse and rub under running water for few minutes.
• Heat quinoa and water in a sauce pan to boil. Cover and simmer for 15 minutes until no water remains. Arrange on two serving dish.

For stir-fry:

• Place a wok or non stick skillet over high heat. Sauté ginger and garlic until light golden. Add broccoli, red bell pepper, carrot, mushroom, onions; stir fry for 3 minutes.
• Combine lemon juice, soya sauce or orange juice, molasses, cornstarch in a small bowl. Pour over vegetables. Add spinach and sauté for another 2 minutes. Remove from heat, sprinkle cashew nuts. Serve hot over quinoa.