Vegetable Stir Fry With Quinoa
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 226.79 g can water chestnuts
- 1 rutabaga, cut into thin half-moons
- 4 kale leaves, destemmed, roughly chopped
- 473.18 ml snow peas, cut in half on the bias or 473.18 ml sugar snap peas
- 14.79 ml freshly grated ginger
- 29.58 ml sesame oil
- 14.79 ml rice wine vinegar
- 9.85 ml gluten-free tamari
- 473.18 ml cooked quinoa
- 118.29 ml roasted cashews, chopped
directions
- Make sure everything is chopped and grated and ready to go.
- In a small jar or bowl, mix together the ginger, vinegar, fish sauce, and 1 tablespoon sesame oil, then set aside.
- Heat a large wok, or saute pan and add the other 1 tablespoon of sesame oil. Once the oil is hot, add the rutabega moons and broccoli and cook, stirring frequently, for 5-8 minutes. Add the celery and kale, continuing to mix until kale is wilted. Stir in the water chestnuts and quinoa, add the sauce and continue to toss until everything is well combined.
- Topped with chopped cashews. Serve and enjoy!
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RECIPE SUBMITTED BY
MissFit13
Valley Springs, California