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To make Rainbow Veggie Quinoa Stir-Fry, gather these ingredients: - 1 cup quinoa - 2 cups vegetable broth - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 1 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 - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) These ingredients bring bright colors and great flavors to your plate. Each one plays a role in the dish's taste and look. You can swap some ingredients if needed. For the quinoa, use brown rice or farro. If you want a different veggie, try zucchini or bok choy. For the soy sauce, coconut aminos or liquid aminos work well too. If you prefer a different oil, avocado oil can be a good choice. You can also skip the sesame oil if you do not have it. Fresh ingredients make a big difference in this dish. They add vibrant colors and crisp textures. Fresh vegetables have better flavor. They also have more nutrients. Using fresh ingredients helps you create a dish that feels alive. Always try to shop for seasonal produce. This way, you not only support local farmers but also enjoy the best taste. Start by rinsing 1 cup of quinoa. This removes bitterness. Use a fine mesh strainer to make this easy. Next, bring 2 cups of vegetable broth to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Lower the heat to a simmer and cover. Let it cook for about 15 minutes. When done, fluff the quinoa with a fork. Set it aside while you cook the veggies. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add sliced red onion and minced garlic. Sauté them for 2-3 minutes until fragrant. Now, add sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrot. Stir-fry these colorful veggies for about 5-7 minutes. Aim for tender-crisp vegetables that still have some snap. After the veggies are cooked, it is time to combine everything. Add the cooked quinoa to the skillet. Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Toss all the ingredients together. Make sure everything is heated through, about 2-3 minutes. Season with salt and pepper to taste. Garnish your dish with chopped green onions and sesame seeds before serving. For the full recipe, check out the Rainbow Veggie Quinoa Stir-Fry. Enjoy this bright and healthy meal! To make your stir-fry shine, focus on timing. Start with high heat. This helps to keep the veggies crisp and bright. Cut your veggies into even pieces for uniform cooking. Always add the tougher veggies first, like carrots and broccoli. They need more time to cook. Follow with softer ones like bell peppers and snap peas. Stir often to avoid burning. Using the right tools makes cooking easier. A large skillet or wok is key for stir-frying. The wide surface allows for even cooking. A wooden spatula helps to toss the veggies without breaking them. Don’t forget a good knife for chopping. A cutting board is also a must-have. If you have a lid for your skillet, keep it handy. It can help steam the veggies when needed. Start simple with your seasonings. The soy sauce brings a savory flavor. If you like heat, add chili flakes or sriracha. Always taste as you go. You can adjust the salt and pepper to your liking. Fresh herbs can also brighten up the dish. Try cilantro or basil for a fresh twist. This will make your Rainbow Veggie Quinoa Stir-Fry even more lively and tasty. For the full recipe, check it out [here](#). {{image_2}} You can change the veggies in this stir-fry. Try adding bell peppers in different colors or even zucchini. Carrots add crunch, while mushrooms bring umami. You can also use leafy greens like spinach or kale. Each veggie changes the taste and look. Feel free to mix and match for your favorite combo. To make this dish filling, add some protein. Cooked chicken, shrimp, or tofu work great. You can also use chickpeas or edamame for a plant-based option. Just sauté them with the veggies. This way, you create a balanced meal full of nutrients. If you need a gluten-free option, use tamari instead of soy sauce. It tastes just as good! For a vegan twist, ensure your protein choice is plant-based. This dish is very flexible. You can enjoy it no matter your dietary needs. For the full recipe, check the section above. To store your Rainbow Veggie Quinoa Stir-Fry, let it cool first. Place it in an airtight container. Keep it in the fridge for up to four days. If you want to store it longer, freeze it. Use freezer-safe bags or containers for best results. This method helps keep the flavors fresh. When you're ready to eat, reheating is easy. You can use a microwave or a skillet. For the microwave, place it in a bowl and cover it. Heat for one to two minutes. Stir halfway through for even heating. If you prefer a skillet, add a bit of water or oil. Heat over medium heat for about five minutes, stirring often. Meal prep can save you time during the week. Cook a big batch of quinoa and veggies. Store them separately in the fridge. Mix them together when you're ready to eat. You can also prepare the sauce ahead of time. Just add it when you stir-fry. This makes for quick and healthy lunches or dinners. For the full recipe, check out the entire guide. Yes, you can use other grains. Brown rice or farro work well. They add texture and flavor. Each grain has a unique taste. Adjust cooking times based on the grain you choose. For example, brown rice takes longer to cook than quinoa. Experiment to find what you like best! This stir-fry lasts up to four days in the fridge. Store it in an airtight container. To keep it fresh, allow it to cool down first. Reheat it in the microwave or on the stovetop. If you notice any strange smells or colors, toss it out. Food safety is key! Rainbow Veggie Quinoa Stir-Fry pairs well with many foods. Grilled chicken or shrimp adds protein. You can serve it with a side salad for extra crunch. A light sauce, like sweet chili or peanut, complements the dish nicely. Feel free to mix and match based on your taste. Enjoy exploring flavors! For the full recipe, check out the Rainbow Veggie Quinoa Stir-Fry. This blog post covered how to create a vibrant Rainbow Veggie Quinoa Stir-Fry. We explored key ingredients and their substitutes, emphasizing the need for freshness. The step-by-step guide made cooking simple. I shared tips for perfecting your dish and offered various options for customization. Lastly, we discussed storage and reheating methods to keep your leftovers tasty. Remember, with fresh ingredients and a little creativity, you can make this dish your own. Enjoy your cooking journey!

Rainbow Veggie Quinoa Stir-Fry

Create a colorful and nutritious meal with this Rainbow Veggie Quinoa Stir-Fry! Packed with vibrant vegetables and protein-rich quinoa, this dish is not only delicious but also easy to make. In just 30 minutes, you can whip up a healthy dinner that delights the whole family. Explore this simple recipe that brings a burst of flavor to your table and discover the joy of cooking with fresh ingredients.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 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

Salt and pepper to taste

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Rinse the quinoa under cold water to remove any bitterness.

    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.

      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.

        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.

          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.

            Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4