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Quinoa and Vegetable Stir-Fry

Add a touch of health and vibrancy to your Passover meal with this delicious and easy-to-make Quinoa and Vegetable Stir-Fry. Packed with protein, fiber, and colorful vegetables, this dish is delightful nutritious option to enjoy throughout the Passover holiday.

6 / 10
cook time:
40 min
Uncooked quinoa 1 Cup
Water or vegetable broth 2 Cup
Israeli Olive oil 2 Tbsp
Onion, diced 1
Garlic, minced 2 Cloves
Bell pepper (any color), diced 1
Medium carrots, peeled and sliced 2
Green beans, trimmed and cut into bite-sized pieces 1 Cup
Broccoli florets 1 Cup
Sliced mushrooms 1 Cup
Tamari sauce 3 Tbsp
Honey or maple syrup 1 Tbsp
Lemon juice 1 Tbsp
Sesame oil 1 Tsp
Salt and black pepper to taste
Step 1
Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes or until the quinoa is tender and has absorbed all the liquid. Remove from heat and let it stand for 5 minutes. Fluff the quinoa with a fork and set aside.
Step 2
In a small bowl, whisk together tamari sauce, honey or maple syrup, lemon juice, and sesame oil. Set aside.
Step 3
In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Step 4
Stir in the diced bell pepper, sliced carrots, green beans, broccoli florets, and sliced mushrooms. Cook the vegetables for 5-7 minutes or until they are tender but still crisp.
Step 5
Add the cooked quinoa to the skillet with the vegetables and pour the sauce over the top. Stir to combine, ensuring the quinoa and vegetables are evenly coated in the sauce. Cook for an additional 2-3 minutes until heated through.
Step 6
Season the stir-fry with salt and pepper to taste.