Look at this meal guys !!! Look at those colours !!! Isn’t it totally amazing ??? This is all-health !!!
Who would have guessed … I mean, seriously …there is no better stir fry. And, I just had to add the egg, I mean….that egg !!! that just puts the meal, just ‘over the top…amazing’ …. But, it is cool, if you are not into eggs, this stir-fry is just as good and tasty, with or without the egg!
Another plus for this is , it also can work out really well with those bits and pieces of veggies left over from during the week. You know, like the half green pepper, and the couple of baby marrows (zucchini) that kind of thing. Plus, this is a super quick meal to do, whilst the veggies are cooking, so is the quinoa, so it all is a win, win.
Quinoa and Veggie Stir Fry
Preparation: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves 6 – 8
1 large onion
1 red pepper
1 green pepper
1 yellow pepper
4 large carrots
135 grams baby corn
125 grams sugar snap peas
150 grams fine green beans
2 large garlic cloves, chopped
salt and pepper to taste
1 cup raw quinoa (Gluten-Free)
free range jumbo sized eggs (optional)
Chop all veggies (I like to try and get them chopped the same way and size, that way, all will cook a bit more evenly)
In a large wok, place a little vegetable oil and heat up. Add all the veggies in at the same time and stir and mix frequently. Do not over cook the eggies, they must still be cooked but crisp and not soggy.
Whilst the veggies are cooking prepare the quinoa as per packet instructions.
As soon as the veggies are done, take off the stove and set aside. By this time the quinoa will be done. Mix the cooked quinoa into the cooked veggies.
If you are wanting to serve with an egg. Cook egg your preferred way and put on top of the quinoa and veggies, once served on the individual plates.