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Quinoa Stir-fry

Replace your white rice with a whole-grain that is packed with fiber, protein, and iron. This simple stir-fry is quick and tastes great.

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Have it for dinner and bring left-overs the next day for lunch. Refrigerated, quinoa stays fresh for up to 5 days! Serve it as a side or add chicken, fish, or tofu to make it a main dish.

Time: 25 minutes

Serves: 4-6

Ingredients:

  • 1 cup quinoa
  • 2 cups water or low-sodium chicken stock
  • ½ small onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • ¼ head of broccoli
  • ¼ head of cauliflower
  • 1 tablespoon avocado oil
  • 2 eggs, scrambled
  • ½ cup frozen peas, thawed

Sauce:

  • 1 ½ tablespoons low-sodium teriyaki sauce
  • 2 ½ tablespoons low-sodium soy sauce

 

Directions:

  1. Rinse quinoa a few times in cold water.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer for 15-20 minutes or until quinoa is fluffy and cooked through.
  3. While quinoa is cooking, steam carrots, broccoli and cauliflower.
  4. Mix teriyaki and soy sauce in a small bowl and put aside.
  5. Heat ½ tablespoon avocado oil in a large sauté pan over medium-high heat. Add onion and garlic, cook about two minutes.
  6. Add in the rest of the avocado oil and the quinoa. Stir-fry about two minutes.
  7. Add in the steamed vegetables and sauce. Stir-fry for about two minutes
  8. Add eggs and peas, then toss everything together until the peas are warmed through.

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