Healthy dinner time! This week I have been focusing on trying to keep eating clean and lean. Well, lets see how long that goes for. In the meantime, I cooked this super easy, nutritious and tasty stir fry for dinner this evening. I was planning on something completely different and more time consuming. I got lazy, ran out of time, and this was what we ended up with. I served this as a main course this evening, but it could just as easily be a side dish.
Ever since I found quinoa locally a few months back, I have been cooking with it regularly. I do love grains, so it is really great when there is a new one to throw in the mix. In case you are just tuning in, quinoa isn't something you can easily find around here. In fact, I saw it for the first time back in the fall. So, it feels like I have found a new food. Exciting!
Note: When your quinoa has finished cooking, it is a good idea to fluff it up with a fork before adding it to the vegetables. This should ensure that it doesn't clump together and is falls apart easily.
A very quick and easy mid week dinner. From start to the table in just under half and hour. Great for busy evenings!
High in protein & nutrients. Vegetarian & vegan friendly as well
Snow Pea and Carrot Quinoa Stir Fry
1 Cup/170 grams quinoa
2 Cups/480 ml vegetable stock
4 carrots, peeled and cut into matchsticks
1 1/2 Cups/120 grams of snow peas, trimmed
2 Spring onions, very finely chopped
2 Cloves of garlic, crushed & divided
2 Tablespoons olive oil, divided
2 Tablespoons soy sauce
In a large skillet, dry fry your quinoa for a couple of minutes. Remove from pan and set aside. In the same skillet add 1/2 of the garlic and one tablespoon of olive oil. Fry for just a minute and add the quinoa and give a good stir. Add in all the stock, stir, reduce heat to low and cover. Leave to cook for about 20 minutes.
In a stir fry pan, add the remaining olive oil and garlic. Add the vegetables and give a good toss. Cook over a high heat for 8 - 10 minutes until vegetables are tender but still have a slight crunch. While the vegetables are cooking, toss the pan several times. Remove from heat and stir in the soy sauce and cooked quinoa. Sprinkle over the spring onions and serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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