Inca Red Quinoa Stir-Fry

Inca Red Quinoa from Viva La Vegan

Who doesn’t love quinoa? I particularly love the red version – you can combine red, black and white for a wonderful look. Such a wonderful ancient seed – not really a grain, but you can use it as such. Quinoa is an ancient seed (not really a grain) from the Inca civilization. It’s a complete protein and contains more than other grains. Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipesby Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium.

Serves 3-4 people

  • 1 cup red quinoa
  • 2 cups filtered water
  • 2 garlic cloves, crushed 
  • 1 long eggplant, thinly sliced
  • 4 small yellow summer squashes, thinly sliced
  • 1 zucchini, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 bunch bok choy, coarsely chopped
  • Salt and freshly ground pepper to taste

In a saucepan, combine the quinoa and water. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.

In a skillet or stir-fry pan, sauté the garlic cloves in a small amount of water. 

Add the eggplant, squashes, zucchini, and bell pepper, and stir-fry until tender.

Add the bok choy and stir-fry until tender-crisp.

Stir in the cooked quinoa, season with salt and pepper, and serve.

Inca Quinoa Stir Fry by Leigh Chantelle from Viva La Vegan

 

Nutrition Information:
Per serving: 121.2 calories; 1.5g fat; 27.4mg sodium; 464.1mg potassium; 25.7g carbs; 7.3g fiber; 3.8g sugar; 5.5g protein 

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