Healthy Recipe: Veggie and Quinoa Stir-Fry
Provided by Katelyn Castro
- 1 cup quinoa, rinsed
- 2 tablespoons sesame oil
- 1 cup edamame, shelled
- 1 pound mixed mushrooms, sliced
- 1 head of broccoli, chopped
- 1 red bell pepper, cored, seeded, chopped
- 8 green onions, chopped
- 2 cloves garlic, sliced
- 2 eggs beaten
- 2 tablespoons low-sodium soy sauce
Cook quinoa as directed on packaging. Heat sesame oil in large skillet over medium-high heat. Cook edamame, bell pepper, and broccoli, stirring frequently, about 3 minutes. Add garlic and mushrooms, and cook for additional 2 minutes. Remove vegetables and return skillet to heat; add eggs. Cook, stirring constantly, until eggs resemble a scramble. Add quinoa, vegetables, and low-sodium soy sauce to skillet; cook 1 minute more. Sprinkle with roasted sesame seeds and enjoy!
Makes 6 servings | 274 calories, 14 g carbohydrates, 9 g protein, 9 g fat
*Tip: Add an 8-ounce chicken breast and boost your protein to 21 g/serving!