Zesty Veggie Stir-Fry with Quinoa
This vibrant zesty veggie stir-fry combines colorful bell peppers, crunchy broccoli, and tender snap peas, all sautéed in a light garlic-ginger sauce. Served over fluffy quinoa, it’s a low-sodium, nutrient-packed dinner that’s as energizing as it is delicious. Ready in just 30 minutes, this dish brings fresh flavors and wholesome ingredients together for a satisfying meal.
ingredients
- 1 cup quinoa
- 2 cups vegetable broth (low sodium)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- Sesame seeds for garnish
- Chopped green onions for garnish
steps
- 1.
Rinse quinoa under cold water, then cook it in 2 cups of vegetable broth according to package instructions.
- 2.
While quinoa cooks, heat olive oil in a large skillet over medium heat.
- 3.
Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
- 4.
Add sliced bell peppers, broccoli, and snap peas; stir-fry for about 5-7 minutes until vegetables are crisp-tender.
- 5.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and maple syrup. Pour this sauce over the stir-fried veggies, stirring to combine.
- 6.
Cook for an additional 2-3 minutes, allowing flavors to meld.
- 7.
Fluff cooked quinoa and serve it on plates; top with the veggie stir-fry.
- 8.
Garnish with sesame seeds and chopped green onions.
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