Dinner
Quinoa Veggie Stir-fry
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
3 |
Dietary Restrictions
VegetarianDairy-freeEgg-freePeanut-freeFish-freeShellfish-freeRed meat-freePork-Free
Ingredients
-
1
Cup
quinoa
-
1 3/4
Cup
water
-
2
Tablespoon
lemon juice
-
1
Tablespoon
maple syrup
-
1/4
Cup
low sodium soy sauce
-
1
Tablespoon
unsalted almond butter
-
2
Tablespoon
sesame oil
-
2
garlic clove
-
1
carrot
-
2
Cup
broccoli florets
-
1/4
Cup
low sodium soy sauce
-
1/2
onion
Directions
-
Add quinoa and water to a pot. Bring to a boil, cover, reduce to a simmer, and cook on low heat for 15 minutes, stirring occasionally. Remove from heat and let sit, covered for 5 more minutes. Once done fluff with a fork. Transfer to a plate and set aside.
-
While the quinoa is cooking, take a bowl and mix together the ingredients for the sauce: lemon, maple syrup, low-sodium soy sauce or coconut aminos, and unsalted almond butter. Set aside for later.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 419 kcal |
| Fat
| 16 g |
| Carbohydrates
| 57 g |
| Protein
| 16 g |
| Fiber
| 6 g |
| Sugar
| 7 g |
| Sodium
| 1569 mg |
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