Asian Style Quinoa and Veggies

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I've seen many recipes that used quinoa, but none with an Asian flare. I decided to come up with a recipe that can be eaten as a main dish, and adapted to be either vegetarian or vegan.


Ingredients
2 cups vegetable or chicken broth 
1/2 cup quinoa
3 Tbs. oil
1/4 tsp. sesame oil
1 small onion cut into eighth
3 cloves of garlic minced
2 (6 to 7 inch) zucchinis julienned
1 (8 oz.) package sliced mushrooms (I used Baby Bellas)
1 cup baby carrots sliced
1 cup edamame
1/3 cup sliced almonds
2 eggs
Soy sauce (light)

Start by making your quinoa. Put the 2 cups of broth in a pot and add the quinoa. Let the quinoa sit in the broth for 15 min. before cooking. Turn on high and bring the broth to a boil, lower heat to simmer, and allow to cook uncovered for about 25 min. on low.

quinoa should look like this when cooked

It's a good idea to have all of your ingredients prepped and ready when stir frying. Cut up your veggies as directed above, and remove the edamame from it's pods.

I buy my edamame (frozen) from Sam's Club. They sell a large bag with smaller individual pouches inside that are ready to microwave in 3 to 4 minutes. Add the sea salt that comes along with the pouches. I love this as a snack!

Heat your wok on medium high for about 1 or 2 min. and then add your oil. Put your carrots in first and stir fry for about 2 min., then add your onion and garlic, and stir fry for another 2 min.

 Next add your zucchini and mushrooms, and fry for an additional 2 min. Toss in the edamame,

 2 eggs, and continue to cook until egg is cooked through.

 









Add soy sauce to taste. Add your sliced almonds and stir for a minute. Add the cooked quinoa and stir for a minute until it is all heated through.

To make this a strictly vegan meal, you can just eliminate the eggs, and use vegetable broth instead of chicken broth. Between the quinoa, edamame, and almonds, this dish is packed with protein, and there is no need to add the eggs.