Veggie Quinoa Stir Fry
This veggie quinoa stir fry is a quick, healthy, one-pan dinner packed with crunchy vegetables and savory Asian-inspired flavor. Vegan, gluten free, and ready in 30 minutes.
Ingredients
- 14 ounces green cabbage, or purple, cut into 1 inch slices
- ½ cup raw quinoa
- 1 small carrot, diced
- ¼ cup small brown onion, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon agave syrup, or honey
- 2 tablespoons green onion, sliced
- salt and black pepper, optional
Instructions
- Rinse the quinoa and cook according to package directions. Set aside.½ cup raw quinoa
- In a large skillet over medium heat, heat oil. Add the carrot and onion, cook for 3–4 minutes, stirring.1 small carrot, ¼ cup small brown onion, 2 tablespoons olive oil
- Add the garlic and ginger, cook for about 1 minute. Add the cabbage, stir and cook over medium-high heat for about 5 minutes, stirring often. Pour in the soy sauce and agave syrup, stir.14 ounces green cabbage, 2 teaspoons garlic, 1 teaspoon fresh ginger, 1 teaspoon agave syrup, 2 tablespoons soy sauce
- Reduce heat to medium-low and simmer for 2–3 minutes until slightly reduced and veggies are coated. Check for seasoning. If it’s too dry, add a little water or broth. Add the cooked quinoa, mix everything, and warm for 1–2 minutes. Top with green onion and serve warm.2 tablespoons green onion, salt and black pepper
Nutrition
Calories: 192kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 534mgPotassium: 387mgFiber: 5gSugar: 6gVitamin A: 2678IUVitamin C: 39mgCalcium: 64mgIron: 2mg
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