Mixed Vegetable and Quinoa Stir-Fry

This mixed vegetable and quinoa stir-fry is a quick and easy weeknight meal that's packed with flavor and nutrients. The quinoa provides a hearty base, while the vegetables add sweetness, crunch, and color. The soy sauce and black pepper add a savory and umami flavor to the dish. This stir-fry is a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber.

This recipe was inspired by a dish I had at a Chinese restaurant a few years ago. I loved the combination of flavors and textures, and I knew I had to try to recreate it at home. After a few tries, I came up with this recipe, which is now a staple in my weeknight rotation. I've made a few changes to the original recipe over the years, but the core ingredients and flavors have remained the same. I've also added a few tips and tricks to make the dish even easier to prepare.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped carrots
• 1/4 cup chopped fresh cilantro
• 1 tablespoon soy sauce
• 1/2 teaspoon ground black pepper

Instructions

1. Cook the quinoa according to package directions.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the onion and cook until softened about 5 minutes.
4. Add the bell pepper, zucchini, broccoli, and carrots and cook until tender-crisp, about 5 minutes.
5. Stir in the quinoa, cilantro, soy sauce, and pepper.
6. Cook for an additional 2 minutes, or until heated through.
7. Serve immediately.

Why It Works

• The combination of quinoa and vegetables provides a good balance of carbohydrates, protein, and fiber.
• The soy sauce and black pepper add a savory and umami flavor to the dish.
• The dish is quick and easy to prepare, making it a great weeknight meal.