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 Recipes* by 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.
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
- Explore Vegkitchen’s wide array of quinoa recipes.
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