Quinoa Stir Fry

Feeds 2-3 veggie-loving peopleQuinoa stir fry

This has the best cancer fighters; garlic, onion, broccoli and scallion plus fresh ginger to fight inflammation.

1 cup cooked organic quinoa

For Sauce:

1/3 cup of organic shoyu (soy sauce)

3 TBS rice wine vinegar

1TBS honey or agave

Red pepper flakes

1-2 tsp. grated fresh ginger

2-3 cloves of minced garlic

1 bag frozen organic broccoli

½ bag frozen organic cauliflower

Organic asparagus

½ of an onion

3 scallions

Cook one serving of quinoa according to the directions, set aside.

Whisk the ingredients for the sauce together, set aside

Heat the pan until a splash of water sizzles.  Cook the onions in a little water or vegetable broth until translucent. Add the frozen broccoli and cauliflower. Put the lid on until the broccoli and cauliflower are not frozen (3 minutes). Add fresh asparagus and cook until all veggies are a little tender but still bright. Throw the scallions in at the last minute, stir them into the vegetables.

Mix the quinoa into the veggies that are still on the stove top. Turn the heat off. Pour the sauce over the quinoa vegetable mix, coat thoroughly and serve.

Author: Lauren

Plant-based educator and speaker

7 thoughts on “Quinoa Stir Fry”

    1. That is a great question. The answer is no 🙂
      I just keep tons of bags of frozen organic broccoli stocked because it is a great value and I use 1-2 bags a day.

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