"Ingredients:
1. 1 cup uncooked quinoa
2. 2 cups water
3. 1 tablespoon olive oil
4. 1 onion, chopped
5. 1 red bell pepper, chopped
6. 1 yellow bell pepper, chopped
7. 1 zucchini, chopped
8. 2 cloves garlic, minced
9. 1 cup broccoli florets
10. 1 cup snap peas
11. 1 cup carrots, chopped
12. 1/4 cup low-sodium soy sauce
13. 1 tablespoon cornstarch
14. Salt and pepper to taste
Directions:
1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and set aside.
2. Heat the olive oil over medium-high heat in a large pan or wok. Add the onion, bell peppers, and zucchini to the pan. Cook for 5 minutes, stirring frequently.
3. Add the garlic, broccoli, snap peas, and carrots to the pan. Continue cooking for another 5 minutes.
4. In a small bowl, whisk together the soy sauce and cornstarch. Pour this mixture over the vegetables, stirring to coat. Cook for another 2-3 minutes until the sauce has thickened.
5. Season with salt and pepper to taste. Serve the vegetable stir fry over the cooked quinoa.
Cooking Time: 35 minutes
Nutrition Information:
This recipe serves 4 and each serving has approximately 280 calories, 10g of protein, 5g of fiber, and is low in sodium and saturated fat. It also provides multiple servings of vegetables and is high in vitamin A, vitamin C, and iron."
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