Quinoaeggveggiestirfryforone Recipes

VEGETABLE QUINOA STIR FRY RECIPE

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat the pan liberally with olive oil spray.
• Add the ginger and garlic. Cook, stirring, for 30 seconds.
• Add the shiitake mushrooms. Cook, stirring occasionally, until the mushrooms are starting to brown and soften, about 3 minutes.
• Stir in the zucchini and cook until the zucchini is tender (but not mushy), 1 to 2 minutes.
• Add the cooked quinoa, sesame oil, soy sauce and spinach leaves. Stir until the quinoa is heated and the spinach just starts to wilt.
• Serve.

QUINOA VEGETABLE STIR-FRY

Steps:

• Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
• Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.

CAPSICUM AND EGG NOODLE STIR-FRY

Steps:

• Prepare the egg noodles by following the instructions on the packet.
• Heat oil in a non-stick wok.
• Add onion, garlic and red chillies.
• Saute for 3 minutes or until golden.
• Add carrot and stir-fry on high flame for 3-4 minutes.
• Add zucchini and capsicums.
• Stir-fry for another 3-4 minutes or until the veggies are crisp-tender.
• Add coconut milk and noodles.
• Simmer for 2 minutes.
• Stir in the corriander leaves.
• Squeeze some lime juice over it.
• Serve.
• Bon Appetit!