Quinoa Veggie Stir-Fry

By Alqualonde

Protein-packed quinoa takes the place of rice in this everyday quick-prep meal. If you're not vegan, top it with a fried egg for even more flavour. Switch up the vegetables with whatever you have on hand.

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 half sweet red peppers, chopped
• 2 cups (500 mL) packed baby spinach
• 1 cup (250 mL) cooked quinoa
• 2 cloves garlic, minced
• 1 tsp (5 mL) sodium-reduced soy sauce
• 1 tsp (5 mL) Asian chili garlic paste, (such as sambal oelek)

Details

Adapted from canadianliving.com

Preparation

Step 1

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.