Quinoa and Veggies Stir-Fry

Introduce some variety and wholesome nutrition to your stir-fry game with this delightful Quinoa and Veggies Stir-Fry. Ditch the traditional rice and embrace the goodness of complete protein-packed quinoa in this quick and easy recipe. Bursting with flavors and vibrant colors, this stir-fry is sure to impress both your taste buds and your testers.

To ensure the perfect texture, make sure to cook the quinoa ahead and chill it before preparing this dish. The combination of crunchy carrots, savory shallots, crisp green cabbage, and sweet bell pepper creates a harmonious blend of flavors and textures. A touch of minced garlic adds an aromatic punch, while tamari infuses the dish with its rich umami essence.

YIELD: 4 servings

INGREDIENTS:

• 1 tablespoon (15 ml) peanut, coconut, or other oil
• 2 small carrots, trimmed, peeled, and minced
• 1/4 cup plus 2 1/2 tablespoons (65 g) minced shallot
• 2 1/2 cups (227 g) chopped green cabbage
• 1 small bell pepper (any color), seeded and diced
• 1 1/2 tablespoons (15 g) minced garlic
• 2 tablespoons (30 ml) tamari, divided
• 1 3/4 cups (324 g) cooked and chilled quinoa
• 2 teaspoons to 1 tablespoon (10 to 15 ml) toasted sesame oil, as needed
• 1 cup (134 g) frozen green peas, thawed
• Red pepper flakes or sriracha, to taste

GARNISHES (Optional):

• White and green parts of scallion cut diagonally
• Toasted sesame seeds
• Pickled daikon radish
• Pickled ginger
• Chopped dry roasted peanuts or cashews
• Ume plum vinegar, to taste

INSTRUCTIONS:

1. Place a wok or large skillet over medium-high heat and add the oil, minced carrots, and shallot. Sauté until the vegetables are just softened, about 4 minutes, stirring occasionally.
2. Add 1 tablespoon (15 ml) of tamari, chopped green cabbage, and diced bell pepper to the wok. Continue cooking until the vegetables are slightly tender yet still crisp, about 4 minutes, stirring occasionally.
3. Drizzle toasted sesame oil as needed over the cooked and chilled quinoa, and fold to lightly coat. Add the quinoa to the wok along with the remaining 1 tablespoon (15 ml) of tamari and thawed green peas.
4. Sauté the mixture for another 2 minutes, stirring occasionally, until heated through and fragrant.
5. If desired, add red pepper flakes or sriracha to taste for a spicy kick.
6. Optional: Garnish the stir-fry with sliced scallions, toasted sesame seeds, pickled daikon radish, pickled ginger, and chopped dry roasted peanuts or cashews. Drizzle with ume plum vinegar for an added twist.
7. Serve the Quinoa and Veggies Stir-Fry immediately as is or alongside your favorite Asian-style seitan, tofu, tempeh, or beans for a complete and wholesome meal.

NOTE:

• Remember to cook the quinoa ahead and chill it properly to avoid mushy results in the stir-fry. Enjoy the delightful blend of flavors and textures that this nutritious and tasty stir-fry offers!

Prepare to be delighted by this delicious fusion of flavors and textures – a stir-fry that not only tantalizes your taste buds but also fuels your body with wholesome goodness. So, grab your wok, chop those veggies, and savor the goodness of Quinoa and Veggies Stir-Fry for a delightful and nutritious dining experience.

This Quinoa and Veggies Stir-Fry stands on its own as a satisfying and nourishing dish. Alternatively, it pairs beautifully with Asian-style seitan, tofu, tempeh, or beans, offering you a multitude of options to create a wholesome and complete meal.