Korean Veggie And Quinoa Stir Fry Recipe

About this recipe

Korean Veggie and Quinoa Stir-Fry is a vibrant and satisfying dinner that blends bold flavors, fresh vegetables, and wholesome quinoa in under 40 minutes. Perfect for busy evenings, this dish combines protein-rich tofu and quinoa with colorful veggies like carrots, zucchini, and bell peppers. A lightly spicy gochujang sauce ties everything together, offering a taste of Korean cuisine in every bite. The dish is finished with green onions and sesame seeds for added texture and a pop of freshness. Packed with 84 grams of protein, this stir-fry is ideal for maintaining energy levels while enjoying a comforting meal. Serve it hot and savor the perfect balance of health and flavor.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 100 g Yorkshire English Carrots 100G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 piece Yellow Bell Pepper
• 1 Bunch Baby Spinach - Bunch
• - Amoy Dark Soy Sauce
• 250 G Sempio Gochujang
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 1 Bunch Spring Onions 1 Bunch
• - Mori-Nu Silken Firm Tofu
• 100G Top-Op Black Till Sesame Seeds 100g
• 1 L Africa'S Pure Palm Cooking Oil 1L
• - Maldon Flakes Sea Salt

Instructions

1. 1. Rinse the quinoa under cold water, then cook it in a pot with double the amount of water until tender, about 15 minutes.
2. 2. While the quinoa is cooking, peel and julienne the carrots, slice the zucchini, and chop the red bell pepper into thin strips.
3. 3. Heat sesame oil in an air fryer-safe pan, then add minced garlic and ginger, sautéing until fragrant for about 2 minutes.
4. 4. Add the chopped vegetables (carrots, zucchini, and bell pepper) to the pan and stir-fry for 5 minutes until slightly softened.
5. 5. Cube the tofu into bite-sized pieces and add it to the pan, cooking for another 5 minutes to lightly crisp the edges.
6. 6. Mix soy sauce and gochujang in a small bowl to create the stir-fry sauce, then pour it over the vegetables and tofu, stirring to coat evenly.
7. 7. Add cooked quinoa to the pan, tossing it with the stir-fry mixture to absorb the flavors evenly.
8. 8. Toss in the baby spinach and cook for 2 minutes, allowing it to wilt slightly while retaining its vibrant green color.
9. 9. Chop green onions and sprinkle them over the stir-fry along with sesame seeds for garnish and added texture.
10. 10. Serve the stir-fry hot in bowls, ensuring each portion has a balance of quinoa, tofu, and vegetables.