Broccoli, Asparagus and Red Pepper Stir-Fry with Quinoa Recipe
The red peppers make this stir-fry just a pretty as it is delicious! It can be served over rice instead of quinoa if you prefer but I honestly love the quinoa and the health benefits are amazing!
Ingredients
- Sauce:
- 2+ tablespoons rice vinegar
- 2+ tablespoons brags liquids aminos (or soy sauce)
- 2+ teaspoons dark sesame oil
- Dash of crushed red pepper
- Stir-fry:
- 1 1/2 cups water
- 1 1/2 cups uncooked quinoa
- 1 tablespoon dark sesame oil
- 1 cup chopped onion
- 4-5 garlic cloves, minced
- 2 cups red bell pepper strips
- 2 cups sliced mushrooms
- 2 cups (1-inch) sliced asparagus (about 1 pound)
- 1/2 teaspoon salt
- 2 cups broccoli
- 2 tablespoons sesame seeds
Directions
- To make the sauce, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
- To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry for about 3 minutes. Add the bell pepper, mushrooms, asparagus, salt, and broccoli; stir-fry 3 minutes. Stir in the sauce. Serve over quinoa, and sprinkle with sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 60 | 26% |
| Total Fat 6.78g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Potassium 509mg | 15% |
| Total Carbs 34.9g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.45g | 2% |
| Protein 8.56g | 14% |
