Vegan Quinoa And Veggie Stir-Fry Recipe

About this recipe

A wholesome and flavorful vegan dinner featuring quinoa, fresh vegetables, and a zesty lime-cilantro finish. Perfect for those seeking a nutritious and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 1 Pack Button Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 400 g Pastazara Finely Chopped Tomatoes
• 1 pack (400 g) Amayu Quinoa Seeds
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Everest White Pepper

Instructions

1. 1. Bring 2 cups of water to a boil in a saucepan. Add 1 cup of quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 25 minutes. Fluff the quinoa with a fork and set aside to cool for 10 minutes.
2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of sliced mushrooms and 2 minced garlic cloves. Cook and stir until the mushrooms are tender, about 3 minutes. Transfer the mushroom mixture to a bowl and set aside.
3. 3. Return the skillet to medium heat and add 1 diced carrot, 1/2 cup of diced red onion, 1/4 cup of diced tomato, and 2 chopped green onions. Cook and stir until the vegetables are softened and heated through, about 5 minutes.
4. 4. Add the cooked quinoa to the skillet with the vegetables. Stir well to combine and heat through for 2-3 minutes.
5. 5. Remove the skillet from heat and stir in 1/4 cup of chopped fresh cilantro and 1 tablespoon of lemon juice. Adjust seasoning with a pinch of salt and white pepper to taste.
6. 6. Serve the quinoa and vegetable stir-fry warm, garnished with additional cilantro if desired.