Rainbow Veggie Quinoa Stir-Fry Simple and Fresh Dish

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 medium carrot, julienned
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• to taste salt and pepper
• 2 green onions chopped (for garnish)
• to taste sesame seeds (for garnish)

Instructions

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once done, fluff the quinoa with a fork and set aside.
3. In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced red onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
5. Stir in the cooked quinoa, soy sauce (or tamari), and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes. Season with salt and pepper to taste.
6. Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds before serving.