Quinoa With Stir Fried Winter Veg Recipes

QUINOA WITH STIR-FRIED WINTER VEGETABLES

Steps:

• Firstly make the quinoa by pouring the boiling water over the quinoa in a lidded saucepan. Leave to gently simmer on the hob for 15 minutes with the lid on.
• Next set a griddle pan to heat up or if you prefer use a grill and set it to high.
• Peel and crush the garlic, add it to a large lidded wok or frying pan with the rapeseed oil.
• Peel and thinly slice the onion.
• Top and tail the leek, remove the outer layer and then thinly slice in to rounds.
• Peel and cut the carrot in to matchsticks.
• Cut the broccoli in to small florets.
• Weigh out the sun-dried tomatoes and leave to drain on some kitchen towel to remove the excess oil.
• Once the griddle is hot, place the hache steaks on it and griddle for 5-6 minutes each side.
• Heat the wok or frying pan over a high heat and once the pan is hot and the garlic starts to smell more strongly, add the onion, leek, carrot and broccoli to the pan. Fry, stirring regularly for 3 minutes.
• Thinly slice the sun-dried tomatoes and chilli.
• After 3 minutes are up on the vegetables, add in the sun-dried tomatoes, chilli, tomato puree and stock.
• Stir well and then cover the pan with the lid and leave for 5 minutes.
• Once the 15 minutes are up on the quinoa, remove from the heat but leave the lid on the pan until ready to serve.
• Once the steaks are cooked, remove from the griddle and leave on some kitchen towel until ready to serve.
• To serve, divide the quinoa between 2 bowls. Spoon over the vegetables and then top with a steak each. Enjoy.

QUINOA WITH STIR-FRIED WINTER VEG

Steps:

• Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
• Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

STIR FRY OF QUINOA AND VEGETABLES

Steps:

• Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint.

QUINOA VEGETABLE STIR-FRY

Steps:

• Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
• Meanwhile, thinly slice onion and bell pepper. Slice mushrooms. Cut asparagus into 1-2" pieces (woody ends removed).
• Add sesame oil* to a wok (or large skillet) over medium-high heat. When hot, carefully add onions. Cook onions for 3-4 minutes.
• Add bell pepper, mushrooms, asparagus, and peas. Stir and sauté for 6-7 minutes, stirring occasionally until crisp-tender.
• While vegetables are cooking, make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl and whisk to combine.
• Reduce heat to medium-low. Whisk the stir-fry sauce again, then add to pan. Stir well to thoroughly combine. Sauté for 2-3 minutes, stirring often, until sauce thickens.
• Assemble bowls with cooked quinoa and saucy stir-fry veggies. Serve with sesame seeds and/or more tamari if desired.

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Steps:

• Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
• Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
• Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
• Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
• Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

ASIAN QUINOA STIR-FRY

Steps:

• Cook the quinoa following pack instructions and leave to cool.
• In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
• Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
• After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
• Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.