LIVE Replay | Cooking (part 2) | Quinoa + Veggie Stir-Fry Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a sweeter alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is more affordable.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain, while white rice is less expensive.

snap peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, and frozen peas are cost-effective.

Rinse quinoa under cold water until water runs clear.

Cook quinoa in a pot with water over medium heat until boiling, then reduce to low and cover for 15 minutes.

Fluff quinoa with a fork and set aside.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chopped onion and sauté until translucent, about 2-3 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add bell peppers, carrots, and broccoli, stir-frying for 5-7 minutes until tender-crisp.

Incorporate snap peas and cook for an additional 2 minutes.

Pour in soy sauce and sesame oil, stirring to combine.

Add cooked quinoa to the skillet, mixing well to combine all ingredients.

Season with red pepper flakes, salt, and black pepper to taste.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens