Quinoa and Vegetables Stir-Fry

Print Friendly, PDF & Email

This dish is good hot from the pan. But it’s also delicious cool, as a salad. Make more than you think you’ll need and you have a salad for the next day.

1 onion diced

3-4 cloves garlic, chopped

1 yellow summer squash, sliced

1 fist full of slender asparagus or green beans, trimmed and sliced

1 Japanese eggplant (small eggplants are way less bitter) peeled, sliced into bite size pieces

1 bell pepper, any color, cored and sliced

2 cups baby bella mushrooms, halved

1 tablespoon balsamic vinegar

Extra virgin olive oil, to taste

olive oil

low sodium – or no salt seasoning to taste and pepper

Herbs to taste: parsley, basil, thyme, red pepper flakes- what ever you prefer

Make your quinoa the easy way, in a rice cooker. You will need roughly 1 1/2 cups cooked quinoa. As it cooks, cut up the vegetables.

When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with low-sodium salt, pepper and herbs. Add the balsamic vinegar. Stir-fry until tender.

Scoop the cooked quinoa out of the rice cooker and add it to the wok or skillet. Stir to combine with the vegetables. Taste test and add more seasoning if needed. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.

Serve immediately, or allow it to cool, then cover and refrigerate it to eat as a salad. Before serving it cold, taste test again and adjust seasonings.

This dish is good hot from the pan. But it’s also delicious cool, as a salad. Make more than you think you’ll need and you have a salad for the next day.
1 onion diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
1 fist full of slender asparagus or green beans, trimmed and sliced
1 Japanese eggplant (small eggplants are way less bitter) peeled, sliced into bite size pieces
1 bell pepper, any color, cored and sliced
2 cups baby bella mushrooms, halved
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
olive oil
low sodium – or no salt seasoning to taste and pepper
Herbs to taste: parsley, basil, thyme, red pepper flakes- what ever you prefer
Make your quinoa the easy way, in a rice cooker. You will need roughly 1 1/2 cups cooked quinoa. As it cooks, cut up the vegetables.
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with low-sodium salt, pepper and herbs. Add the balsamic vinegar. Stir-fry until tender.
Scoop the cooked quinoa out of the rice cooker and add it to the wok or skillet. Stir to combine with the vegetables. Taste test and add moe seasoning if needed. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
Serve immediately, or allow it to cool, then cover and refrigerate it to eat as a salad. Before serving it cold, taste test again and adjust seasonings.

This dish is good hot from the pan. But it’s also delicious cool, as a salad. Make more than you think you’ll need and you have a salad for the next day.
1 onion diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
1 fist full of slender asparagus or green beans, trimmed and sliced
1 Japanese eggplant (small eggplants are way less bitter) peeled, sliced into bite size pieces
1 bell pepper, any color, cored and sliced
2 cups baby bella mushrooms, halved
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
olive oil
low sodium – or no salt seasoning to taste and pepper
Herbs to taste: parsley, basil, thyme, red pepper flakes- what ever you prefer
Make your quinoa the easy way, in a rice cooker. You will need roughly 1 1/2 cups cooked quinoa. As it cooks, cut up the vegetables.
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with low-sodium salt, pepper and herbs. Add the balsamic vinegar. Stir-fry until tender.
Scoop the cooked quinoa out of the rice cooker and add it to the wok or skillet. Stir to combine with the vegetables. Taste test and add more seasoning if needed. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
Serve immediately, or allow it to cool, then cover and refrigerate it to eat as a salad. Before serving it cold, taste test again and adjust seasonings.
This dish is good hot from the pan. But it’s also delicious cool, as a salad. Make more than you think you’ll need and you have a salad for the next day.
1 onion diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
1 fist full of slender asparagus or green beans, trimmed and sliced
1 Japanese eggplant (small eggplants are way less bitter) peeled, sliced into bite size pieces
1 bell pepper, any color, cored and sliced
2 cups baby bella mushrooms, halved
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
olive oil
low sodium – or no salt seasoning to taste and pepper
Herbs to taste: parsley, basil, thyme, red pepper flakes- what ever you prefer
Make your quinoa the easy way, in a rice cooker. You will need roughly 1 1/2 cups cooked quinoa. As it cooks, cut up the vegetables.
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with low-sodium salt, pepper and herbs. Add the balsamic vinegar. Stir-fry until tender.
Scoop the cooked quinoa out of the rice cooker and add it to the wok or skillet. Stir to combine with the vegetables. Taste test and add more seasoning if needed. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
Serve immediately, or allow it to cool, then cover and refrigerate it to eat as a salad. Before serving it cold, taste test again and adjust seasonings.
Path:
Path:

This entry was posted in Blog, Main Dishes. Bookmark the permalink.