Veggie Stir Fry with Quinoa
Hey everyone! I hope all of you who are on the east coast survived the monsoon we had yesterday! I got home around 3pm yesterday and it didn’t stop pouring/thundering until sometime in the early morning. Luckily I decided to make dinner when I got home yesterday from work, or else I probably would have had soup for dinner! There is something about rain and thunderstorms that makes me a little lazy.
Veggie Stir Fry with Quinoa
Ingredients
Strain quinoa in a reusable coffee filter or other fine mesh strainer. Combine 4 cups of water and 2 cups of dry quinoa in a pot and bring to a boil. Once it is boiling, turn it down to low and simmer, covered for about 15 minutes or until all water is absorbed. This made a TON of quinoa. So unless you plan on making this for multiple meals or lunches (it was awesome on top of my salad), then you’ll want to make 1 cup quinoa with 2 cups of water.
Add some water (1/4 cup) to a skillet along with your veggies. My veggies of choice were green beans, broccoli, and mushrooms.1/2 of a chopped onion would have worked nicely; however, I didn’t have any on hand. Once they began to soften a little, I added the liquid aminos and some garlic powder.Try not to be heavy handed on the liquid aminos/soy sauce, a little goes a long way! After the veggies are still green (not green brown), but not as crunchy, you’re done!
Top the veggies on top of the quinoa!
Do you see that creepy piece of broccoli that looks like a torch or something? Those pieces always weird me out haha. As you see in the background is the book called Mindless Eating by Brian Wansink! So far so good! Definitely pick it up.
I’m off to read and relax…have a great night!
Veggie Stir Fry with Quinoa
Ingredients
- 2 cups dry quinoa + 4 cups of water
- 5ish cups of veggies
- Bragg’s Liquid Aminos or soy sauce
- Garlic powder or fresh garlic
Strain quinoa in a reusable coffee filter or other fine mesh strainer. Combine 4 cups of water and 2 cups of dry quinoa in a pot and bring to a boil. Once it is boiling, turn it down to low and simmer, covered for about 15 minutes or until all water is absorbed. This made a TON of quinoa. So unless you plan on making this for multiple meals or lunches (it was awesome on top of my salad), then you’ll want to make 1 cup quinoa with 2 cups of water.
Add some water (1/4 cup) to a skillet along with your veggies. My veggies of choice were green beans, broccoli, and mushrooms.1/2 of a chopped onion would have worked nicely; however, I didn’t have any on hand. Once they began to soften a little, I added the liquid aminos and some garlic powder.Try not to be heavy handed on the liquid aminos/soy sauce, a little goes a long way! After the veggies are still green (not green brown), but not as crunchy, you’re done!
Top the veggies on top of the quinoa!
Do you see that creepy piece of broccoli that looks like a torch or something? Those pieces always weird me out haha. As you see in the background is the book called Mindless Eating by Brian Wansink! So far so good! Definitely pick it up.
I’m off to read and relax…have a great night!
I really need to eat quinoa more! I love a quick veggie stirfry!
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