Quinoa And Vegetable Stir Fry [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

Quinoa and vegetable stir fry is the kind of meal which nourishes my body with essential nutrition. It’s a wonderful vegetarian recipe for my meat-free days. Quinoa is a good source of complex carbohydrates, protein and iron. The vegetables are rich in vitamins, minerals and fiber. I have used bell peer, carrot and spinach; feel free to use any available seasonal vegetables for the recipe.

Nutrition

• calories: 466
• protein: 17
• carbs: 79
• fat: 11
• saturated fat: 1.52
• polyunsaturated fat: 4.92
• monounsaturated fat: 3.59
• cholesterol: 0
• sodium: 460
• potassium: 1477
• dietary fiber: 19.39
• sugars: 14.3
• vitamin a: 1411
• vitamin c: 25
• calcium: 201
• iron: 8
• magnesium: 0
• complex carbs: 45.31
• other fats: 0.97

Ingredients

• 1 cup Quinoa, cooked
• 1 unit Bell pepper (green/yellow/red)
• 1 cup chopped Celery, raw
• 1 cup chopped Carrots, raw
• 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
• 1 tsp, whole Spices, cumin seed
• 1 tbsp Spices, paprika
• 1 tsp Spices, ginger, ground
• 1 tsp Spices, turmeric, ground
• 1 tsp Spices, coriander seed
• 1 sprigs Coriander (cilantro) leaves, raw
• 1 tsp Oil, sesame, salad or cooking

Instructions

• Peel and chop the vegetables in thin slices.
• Heat the oil over medium heat in a large skillet.
• Add cumin seeds and heat in the oil until they start to pop.
• Add the carrots, bell pepper and celery. Stir-fry the vegetables for 5 minutes.
• Add the remaining spices and stir-fry for 2 minutes.
• Stir in the cooked quinoa, frozen peas, and 2 Tbsp water.
• Cover and let simmer for 5 minutes on medium low heat.
• Stir in the chopped cilantro and serve warm.