Quinoa and Veggie Stir Fry

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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!

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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.

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Quinoa and Veggie Stir Fry

Preparation:  10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves 6 – 8

Ingredients:

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)

Instructions:

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 veggies, 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.

Enjoy 🙂

 

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82 thoughts on “Quinoa and Veggie Stir Fry

  1. Pingback: Friday Five

  2. Perfect recipe. I love a good poached egg, not that I can make one even after watching all the cooking videos on YouTube. That alone makes you my hero, Lynne. Speaking of which, I made an omelette pizza on Sunday and shared it with my readers for Sunday brunch. Have you had a chance to see it? I’d love to know what you think of it. Naturally, because you’re ten million times more awesome at cooking than I am.

    Liked by 1 person

    • You are incredibly kind Sabiscuit and say the sweetest things, thank you. Your omelette pizza you made sounded great, love the cheese, and such a lovely idea. Cheese Rules ! 🙂
      Don’t give up on poached eggs. I do mine in a small frying pan, let the water boil, then slip the egg in. x

      Liked by 1 person

      • Thank you, Lynne. You really are my hero. I think that the frying pan might do the trick! I’ve seen everyone do the eggs in deep saucepan type cookware. I will try one soon. Again, this advice is much appreciated.

        Liked by 1 person

  3. Wonderful dish Lynne. I love the fact that you have so many comments on your recipe. This is terrific because it shows interest in a healthier style of eating. If people were blindfolded prior to meals, more people would accept and ENJOY healthier options. For many people, our eyes deceive us and create preconceived ideas that trigger hormonal responses that compete with our body’s true needs and wants. Most people are unaware of this concept. The palate and mind (without visual distraction) would accept different food choices and even enjoy these new options. Unfortunately, people are not about to blindfold themselves prior to eating. 🙂 .
    Keep up the good work. Your selections are wonderful!

    Liked by 1 person

  4. Yum! I wish I had this for lunch right now! I love how you added the egg on top. This would give it an extra protein hit and I imagine it would make a nice, rich sauce too. Really lovely, Lynne! xo

    Liked by 1 person

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