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To make your Spring Green Quinoa Stir Fry, gather these simple ingredients: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 cup asparagus, trimmed and cut into 1-inch pieces - 1 cup sugar snap peas, ends trimmed - 1 cup green bell pepper, diced - 1 cup broccoli florets - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons sesame oil - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds - Salt and pepper to taste - Fresh cilantro or parsley for garnish These ingredients will give your stir fry a fresh and vibrant taste. Quinoa is packed with protein and fiber, making it a great base. The spring vegetables add color and crunch. Feel free to adjust the veggies based on what you like. You can even add more greens or other seasonal vegetables. For the full recipe, check the provided link. Enjoy cooking! To start, I combine 1 cup of rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. I bring this mixture to a boil. Once it boils, I lower the heat to low. I cover the pot and let it simmer for about 15 minutes. The quinoa will soak up the broth and become fluffy. After the time is up, I remove it from the heat and let it sit covered for 5 more minutes. This step helps the quinoa become even more tender. While the quinoa cooks, I heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. I add 2 minced cloves of garlic and 1 tablespoon of grated ginger to the hot oil. I sauté them for about 30 seconds until they smell great. Next, I toss in 1 cup of asparagus and 1 cup of broccoli florets. I stir-fry these for about 3-4 minutes. I want them to soften a bit but still stay crisp. After that, I add 1 cup of sugar snap peas and 1 cup of diced green bell pepper. I stir-fry them for another 2-3 minutes. Now, it’s time to mix everything together. I add the cooked quinoa to the skillet with the vibrant veggies. I pour in 2 tablespoons of soy sauce and season with salt and pepper to taste. I gently mix everything for about 2-3 minutes until it's all warmed through and well combined. Finally, I sprinkle some sesame seeds over the top before serving. You can find the full recipe for this dish above. Enjoy your colorful and nutritious stir fry! To get fluffy quinoa, start with rinsing it under cold water. This removes the bitter coating called saponin. Use a 2:1 ratio of vegetable broth to quinoa. Bring it to a boil, then reduce the heat and cover. Cook for 15 minutes. After that, let it sit covered for five more minutes. This step makes it light and fluffy. Common mistakes to avoid include not rinsing quinoa and using too much water. Both can lead to a mushy texture. Check your quinoa at the end of cooking. If it looks wet, cook it a little longer without the lid. For the stir fry, heat your sesame oil over medium-high heat. This is the sweet spot for cooking. If it's too hot, your veggies can burn. To keep your vegetables crisp, add them in stages. Start with the harder ones like asparagus and broccoli. Stir-fry for 3-4 minutes. Then, add the softer ones like sugar snap peas and green bell pepper. This way, they stay bright and crunchy. To adjust flavors, think about adding more seasonings. A splash of lime juice can brighten the dish. You can also try adding red pepper flakes for heat. If you want a deeper flavor, toss in some chopped green onions. Experiment with what you like best! For more ideas, check the Full Recipe for variations. {{image_2}} You can easily boost the protein in your Spring Green Quinoa Stir Fry. Here are some tasty options: - Chicken: Cut chicken breast into small pieces. Cook it in the skillet before adding the vegetables. This adds a nice flavor. - Tofu: Use firm tofu for a plant-based option. Press it to remove extra water, then cube it. Sauté it until golden before adding veggies. - Shrimp: Fresh or frozen shrimp work well. Cook them until they turn pink, then mix in your stir fry. These additions make the dish heartier and keep it interesting! Feel free to swap in other spring vegetables. Here are some great choices: - Zucchini: It cooks quickly and adds a fresh taste. - Peas: Add frozen peas for a pop of sweetness. - Carrots: Shred or slice them thin for a crunch. - Green onions: They add a mild onion flavor and bright color. Mix and match based on what you like or have on hand! Making dietary changes is simple with this recipe. Here are some ideas: - Gluten-free: Use tamari instead of soy sauce. This keeps your dish safe for those with gluten allergies. - Vegan: Swap chicken or shrimp for tofu, and make sure to choose vegetable broth that is vegan. - Low-carb: You can replace quinoa with cauliflower rice. It keeps the dish light and fresh. These modifications allow everyone to enjoy this healthy meal. For the full recipe, check out the details above! To keep your Spring Green Quinoa Stir Fry fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. Make sure to cool the stir fry to room temperature before sealing it. This helps maintain the flavor and texture of the dish. Leftovers can last about three to four days in the fridge. Reheating your stir fry is easy. The best methods are using a skillet or microwave. For the skillet, add a splash of water or broth to keep it moist. Heat on medium-low, stirring until warm. In the microwave, place the stir fry in a safe dish. Cover it with a lid or microwave-safe wrap. Heat in short intervals, stirring every minute to ensure even warming. If you have extra stir fry, you can freeze it. First, let it cool completely. Then, pack it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat it in the skillet or microwave as mentioned above. This way, you can enjoy your delicious meal later! It takes about 30 minutes to make this dish. You will need about 10 minutes to prep the ingredients. The cooking time for the quinoa is around 15 minutes. Stir-frying the vegetables takes another 5 to 8 minutes. Yes, you can use brown rice instead of quinoa. Just note that brown rice takes longer to cook. You should use 2 cups of water for each cup of brown rice. Cook it for about 40 to 45 minutes. This change will give a different texture but still taste great. If you don't have sesame oil, you can use olive oil or avocado oil. These oils will change the flavor a bit. Olive oil adds a fruity taste, while avocado oil has a mild flavor. Both options still work well in this stir fry. Yes, this recipe is great for meal prep. You can make a big batch and store it in the fridge. Keep it in airtight containers for up to 4 days. When you want to eat it, just reheat in a pan or microwave. Enjoy it for lunch or dinner throughout the week. Check out the Full Recipe for more tips! This blog post shared how to make a tasty Spring Green Quinoa Stir Fry. You learned about key ingredients like quinoa and spring veggies. I walked you through cooking steps and shared helpful tips to make perfect stir fry. Now, it’s your turn to try this recipe. Remember, you can mix in different proteins or veggies. Each choice adds unique flavors. Enjoy your cooking adventure, and feel free to store leftovers for later meals. Enjoy your stir fry!

Spring Green Quinoa Stir Fry

Elevate your mealtime with this delicious Spring Green Quinoa Stir Fry! Packed with vibrant veggies like asparagus, sugar snap peas, and broccoli, this recipe is not only healthy but incredibly easy to make. In just 30 minutes, you can enjoy a nutritious dish bursting with flavor, featuring garlic, ginger, and a savory soy sauce. Click through now to explore the full recipe and bring a fresh twist to your dinner table!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup sugar snap peas, ends trimmed

1 cup green bell pepper, diced

1 cup broccoli florets

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame seeds

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid has been absorbed. Remove from heat and let sit covered for 5 minutes.

    While the quinoa is cooking, heat sesame oil in a large skillet or wok over medium-high heat.

      Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds or until fragrant.

        Add the asparagus and broccoli florets, and stir-fry for 3-4 minutes until they start to soften but are still crisp.

          Toss in the sugar snap peas and green bell pepper, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

            Add the cooked quinoa to the skillet with the vegetables. Pour in the soy sauce and season with salt and pepper to taste. Gently mix everything together for 2-3 minutes until well combined and heated through.

              Sprinkle sesame seeds over the stir-fry before serving.

                Serve hot, garnished with fresh cilantro or parsley.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4