QUINOA-Quinoa Veggie Stir-Fry Recipe

4

Ingredients

tsp (10 mL) olive oil
4 cups (1 L) sliced shiitake mushrooms
4 cups (1 L) sliced cremini or white mushrooms
4 cups (1 L) small broccoli florets
2 cups (500 mL) frozen shelled edamame, thawed
2 cloves garlic, minced
2 tsp (10 mL) grated fresh ginger
2/3 cup (150 mL) sodium-reduced chicken broth
3 tbsp (45 mL) sodium-reduced soy sauce
2 tsp (10 mL) chili garlic sauce, (optional)
1 tsp (5 mL) sesame oil
4 cups (1 L) cooked quinoa

Preparation

Step 1

In large skillet, heat oil over medium-high heat; saute shiitake and cremini mushrooms, stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes.

Stir in broccoli, edamame, garlic and ginger; saute until broccoli is tender-crisp, about 5 minutes. Meanwhile, stir together broth, soy sauce, chili garlic sauce (if using) and sesame oil; set aside.

Add quinoa to skillet; drizzle broth mixture over top. Saute until quinoa is heated through, about 4 minutes.

cal 344
pro 20g
total fat 10g
sat. fat 1g
carb 48g
dietary fibre 13g