Easy Quinoa and Summer Vegetable Stir-Fry Recipe
Source: Gluten Free Goddess
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A fistful of slender asparagus or green beans, trimmed, sliced
1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
1 small zucchini or summer squash
1 bell pepper- red, yellow, orange or green, cored, sliced
2 cups Baby Bella mushrooms, trimmed, sliced
A handful of grape or cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
1When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat.
2Add the onion, stir until translucent.
3Add the garlic and cook for a minute.
4Add the remaining vegetables. Season with sea salt, pepper, and herbs.
5Add the balsamic vinegar. Stir-fry until tender.
6Scoop the cooked quinoa out of the rice cooker and add it into the wok.
7Stir to combine with the vegetables.
8Taste test and add more salt or seasoning if it needs it.
9Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
10Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.
11Before serving it cold, taste test again and adjust seasonings.
Ingredients
2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A fistful of slender asparagus or green beans, trimmed, sliced
1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
1 small zucchini or summer squash
1 bell pepper- red, yellow, orange or green, cored, sliced
2 cups Baby Bella mushrooms, trimmed, sliced
A handful of grape or cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
Directions
1When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat.
2Add the onion, stir until translucent.
3Add the garlic and cook for a minute.
4Add the remaining vegetables. Season with sea salt, pepper, and herbs.
5Add the balsamic vinegar. Stir-fry until tender.
6Scoop the cooked quinoa out of the rice cooker and add it into the wok.
7Stir to combine with the vegetables.
8Taste test and add more salt or seasoning if it needs it.
9Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
10Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.
11Before serving it cold, taste test again and adjust seasonings.
Easy Quinoa and Summer Vegetable Stir-Fry Recipe
Authorlisa
