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Sophia's Quinoa Stir Fry

Are you busy, tired, or simply in need of a quick nutritious meal? This one can be altered to suit what is available in your garden or refrigerator, and every variety we have tried was yummy!

Sophia's Quinoa Stir Fry

1 cup Quinoa (pre-washed)

2 cups water, scant (quinoa needs slightly less water than rice, proportionally)

1 chopped onion or 2 chopped leeks

1 cup chopped cooked, carrots

1 cup frozen green peas

3 Tbsp. olive oil

Sea Salt and Pepper to Taste

Cilantro and chopped avocado for garnish (optional)

Rinse 1 cup of quinoa (if not prewashed). Bring a scant 2 cups of water to boil and add quinoa. Simmer on low for about 15 minutes or when the quinoa is ready--you see a white swirl on each kernel. Simultaneously, steam 1 cup of chopped carrots.

Place 3 Tbsp olive oil in a skillet and warm. Stir in a chopped onion

or leeks and cook until golden. Once done, add the steamed carrots and the cooked quinoa. Add the frozen peas last and cook on low until peas are cooked, stirring occasionally. Sea salt and pepper to taste.

You can use any vegetable in this recipe. We often clean out the refrigerator by using the last bits of vegetables in this recipe. Vary according to your taste and what is available. Cauliflower is particularly good! Brussell sprouts will taste better if halved and added while cooking the onion.

Garnish with chopped cilantro and diced avocado, if desired.

Serves 4-6 people

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