Quinoa with Stir-Fried Vegetables
Nutrition per serving
| Calories | 536 kcal |
| Protein | 14.5 g |
| Carbs | 70.1 g |
| Fats | 25.2 g |
| Saturated Fat | 17.6 g |
| Monounsaturated Fat | 3.3 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 18 g |
| Fiber | 13.5 g |
| Sodium | 190 mg |
Ingredients
| Quinoa | |
| Vegetable Oil | |
| Garlic | |
| Carrot | |
| Leeks, (bulb and lower leaf-portion) | |
| Broccoli florets | |
| Sun-Dried Tomatoes | |
| Vegetable Stock (Unsalted) | |
| Tomato Puree | |
| Lemon |
Preparation
1. Dice the carrot and leek.
2. Cut the broccoli into small florets.
Cooking
1. Cook the quinoa per the instructions on pack.
2. At same time heat 1 tbsp of oil in a wok or similar. Add the garlic and fry for 1 minute.
3. Now add the carrots, leeks and broccoli and stir-fry for 2 minutes.
4. Mix together the stock and tomato purée. Add the sundried tomatoes, the stock and tomato purée mix to the wok. Then put a cover on top and allow to cook for 3 minutes.
5. Drain the quinoa add in the remaining oil and the lemon juice.
6. Plate the quinoa and add the vegetables on top.