Chef:  Debra Walter
Makes:  6-8 Servings
Prep Time:  20 Minutes
Cook Time:  6 minutes veggies/20 minutes quinoa
Total Time:  40 Minutes

INGREDIENTS

  • 6 c vegetables, washed and cut into bite size pieces (I use carrots, celery, red pepper, mushrooms,  broccoli, pea pods, sugar snap peas, zucchini, onions)
  • Shoyu and gomasio* to taste
  • 1 ½ c quinoa 

DIRECTIONS

  1. Cook quinoa according to package instructions; when finished cooking, turn off heat, but leave covered.
  2. While quinoa is cooking, in a large saute pan, pour in ¼ c water or vegetable broth and bring to a boil.
  3. When the liquid is boiling, add the vegetables and stir fry for 6 minutes or until everything is crisp tender.
  4. If the broccoli isn’t soft add a tablespoon of water and cover the pan for 2 minutes.  
  5. Splash with shoyu and gomasio to taste.
  6. Serve stir fry over the quinoa.
  7. Enjoy!

*Gomasio is a dry condiment of sea salt and sesame seeds, toasted and ground.  

Debra Walter, who has lived a vegetarian/vegan/gluten free for more than 30 years, is passionate about baking and cooking.   She would love to answer your questions or tell you about her personal chef services at chefveggi@aol.com

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