Prep 5 mins
Cook 15 mins
A yummy dish that is packed with nutrients! A stir fry of quinoa mixed with zucchini, bell peppers, broccoli, and pear. Serves 2-4
- 1 cup dry quinoa
- 2 cups water
- 1 small zucchini
- 1 small yellow bell pepper (can substitute for green, orange, or red)
- 1⁄2 cup broccoli
- 1⁄2 onion
- 2⁄3 red Anjou pear
- 1 garlic clove
- 1 tablespoon vegetable oil or 1 tablespoon canola oil
- 2 tablespoons teriyaki sauce (or soy sauce if you don't like teriyaki)
- 1 tablespoon vegan butter (optional)
- salt and pepper
- In a sauce pan add dry quinoa and water; bring to a boil then cover and reduce heat to simmer for 10-15 minutes. You will know quinoa is done when all the water is absorbed and the quinoa looks slightly transluscent.
- While the quinoa is cooking; warm up a frying pan to medium heat and add the oil.
- Mince the garlic and chop all other vegetables (and pear) into very small cubes (they need to be small so that they mix well with the quinoa and so you get a piece of everything with each bite).
- Add garlic, and all chopped veggies (and pear) to frying pan, mixing occasionally. Cook until veggies are soft (~5-6 minutes).
- Once qunoa is done add it to the frying pan and veggies.
- Add the teriyaki (or soy) sauce (and butter if desired); season to taste.
- Garnish with a sprig of parsley or chives and serve (can be served hot or cold; I prefer hot).
Pretty good, maybe not great. I definitely liked the pear in it and also really enjoyed eating the rest of the pear on the side. With soy sauce (didn't have teriyaki) we thought it tasted a lot like homemade Fried Rice. Hubby wants me to serve it with no sauce next time. It is pretty filling as far as meatless dishes go, and it made at least 4 very generous servings for us.
Tastes great! I'm always looking for a good quinoa recipe. The big surprise for me in this recipe was the pear -- it's a killer secret ingredient Next time I would probably use the entire pear, but that would leave me with nothing to munch on while preparing the recipe. I doubled the garlic and seasoned the dish with Mrs. Dash salt-free seasoning. I liked the taste of teriyaki sauce, but it needed to be increased. I added more when I dished up my bowl, so I have no idea how much I'd prefer in the actual recipe. I didn't chop up the veggies as small as called for in the recipe because I wanted them to look recognizable in the photos -- next time when I don't need photos, I'll go with smaller cuts.