Quinoa Vegetable Stir-Fry

This flavorful stir-fry is packed full of carrots, green onions, peas, and eggs, and quinoa adds plenty of protein for a filling dish.

• Preparation Time: 20 mins
• Cooking Time: 37 mins
• Total Time: 57 mins
• Calories: 287 Calories

Ingredients

• 2 eggs, beaten
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup chopped green onions
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 2 cups vegetable broth
• ½ cup frozen peas, thawed
• 1 pinch sea salt, or to taste
• 1 cup quinoa, rinsed
• 1 cup finely diced carrots

Recipe Instructions

Step 1

Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.

Step 2

Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.