Vegetarian Stir-Fried Quinoa with Vegetables
A quick and satisfying low-calorie vegetarian stir-fry featuring quinoa and vibrant vegetables.
10 min
Prep
15 min
Cook
4
Serves
310
Calories
Macros · per serving
13g protein
48g carbs
8g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion
- 1 carrot
- 1 red bell pepper
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 2 egg
- 2 cloves garlic
- 2 green onion
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water.
- 2
In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 3
While quinoa cooks, finely chop onion, carrot, red bell pepper, and garlic.
- 4
Heat olive oil in a large pan over medium heat, add chopped onion, carrot, and bell pepper. Stir-fry for 5 minutes.
- 5
Add minced garlic and frozen peas, cooking for another 2 minutes.
- 6
Push vegetables to the side of the pan, crack eggs into the empty space, scrambling until fully cooked.
- 7
Add cooked quinoa to the pan, stirring to combine with vegetables and eggs.
- 8
Stir in soy sauce, season with salt and black pepper to taste.
- 9
Garnish with chopped green onion and serve hot.
Cook it this week.
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