Quinoa with Stir-fried Winter Vegetables
Nutrition per serving
| Calories | 577 kcal |
| Protein | 12 g |
| Carbs | 59.9 g |
| Fats | 34 g |
| Saturated Fat | 4.6 g |
| Monounsaturated Fat | 22.7 g |
| Polyunsaturated Fat | 5.2 g |
| Sugars | 8.6 g |
| Fiber | 10.7 g |
| Sodium | 277 mg |
Ingredients
| Quinoa | |
| Garlic | |
| Tomato Puree | |
| Carrot | |
| Leeks, (bulb and lower leaf-portion) | |
| Broccoli florets | |
| Tomatoes, Sun-dried, Packed in Oil, Drained | |
| Vegetable stock/broth | |
| Olive Oil | |
| Lemon Juice |
Preparation
1. Finely chop the garlic cloves.
2. Julienne cut the carrots.
3. Slice the leeks.
4. Drain and chop the sun-dried tomatoes.
Cooking
1. Cook quinoa according to package instructions.
2. Heat 1 tbsp of oil in a wok over medium heat and stir fry the garlic for 1 minute. Add the leeks, carrots and broccoli and cook for 2 minutes until tender.
3. In a small bowl, mix the stock with the tomato purée and add to the pan with the sundried tomatoes. Cover, lower heat to low-medium and simmer for 3 minutes.
4. In a serving bowl, combine 1/2 tbsp of olive oil and 1 tbsp of lemon juice to the cooked quinoa.
5. Serve the vegetables on top of the quinoa.