Quinoa and Vegetable Stir-Fry
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Ingredients
- 1 cup quinoa
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup carrots sliced
- 1 cup snap peas
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh ginger grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley or cilantro chopped
- Salt and pepper to taste
Instructions
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and set aside.
- Prepare Vegetables:
- While quinoa cooks, heat olive oil in a large skillet or wok over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent.
- Stir-Fry Vegetables:
- Add broccoli, bell pepper, carrots, and snap peas to the skillet. Stir-fry for about 5-7 minutes or until vegetables are tender but still crisp.
- Add Flavor:
- Stir in grated ginger, soy sauce, and lemon juice. Cook for an additional 1-2 minutes to blend the flavors.
- Combine:
- Add cooked quinoa to the vegetable mixture, stirring well to combine. Cook for another 2 minutes to heat through.
- Serve:
- Garnish with fresh parsley or cilantro. Adjust seasoning with salt and pepper to taste.
Notes
This quinoa and vegetable stir-fry is a balanced, nutrient-dense dish that avoids high-fat, processed, and sugary foods, making it a great choice for managing high alkaline phosphatase levels.