Quinoa and Vegetable Stir Fry

Instructions

1. Step 1

   Rinse the quinoa thoroughly in a fine-mesh strainer. Put it in the saucepan with the water and bring to a boil over high heat.

   Ingredients used: 200.0 gr Quinoa, 400.0 ml Water

   Cookware: fine mesh strainer, medium saucepan

2. Step 2

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Remove the saucepan from the heat. Keep it covered for 5 minutes, then fluff the quinoa.

   Timer: 5 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Stir the soy sauce, rice vinegar, and sesame oil together in a small bowl.

   Ingredients used: 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: Small Mixing Bowl

5. Step 5

   Heat 1 tbsp (15 ml) of the vegetable oil in the wok over medium-high heat. Add the onion and carrot and stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Carrot, 150.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: wok, wooden spoon

6. Step 6

   Add the remaining 1 tbsp (15 ml) vegetable oil, broccoli, bell pepper, and snap peas. Stir-fry over high heat until brightly colored and crisp-tender.

   Timer: 4 min (fixed)

   Ingredients used: 160.0 gr Bell Pepper, 200.0 gr Broccoli, 120.0 gr Pea, 15.0 ml Vegetable Oil

   Cookware: wok, wooden spoon

7. Step 7

   Add the garlic and ginger and stir-fry over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: wok, wooden spoon

8. Step 8

   Add the cooked quinoa and prepared sauce to the wok. Toss over medium heat until evenly combined and hot throughout.

   Timer: 3 min (fixed)

   Cookware: wok, wooden spoon

9. Step 9

   Fold in the scallion and ground black pepper, then remove the stir-fry from the heat and serve.

   Ingredients used: 1.0 gr Ground Black Pepper, 40.0 gr Scallion

   Cookware: wok, wooden spoon