Asian Vegetables with Quinoa
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Asian Vegetables with Quinoa
Times
- Prep Time : 15 min
- Cook Time : 40 min
- Ready Time : 55 min
Servings
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium Spanish onion, peeled and sliced
- 3 medium carrots, peeled and sliced into ¼-inch thick rounds
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger or ½ teaspoon ground ginger
- 1 medium red bell pepper, sliced
- 2 cups sugar snap peas, coarsely chopped
- 1 medium eggplant, cut into ½-inch cubes
- 1 cup quinoa
- 1 cup water
- 1/3 cup soy sauce
- 3 tablespoons honey
- 1 lime, zested
- 1 can sliced water chestnuts, drained (8-ounce)
- 3 green onions, sliced
Directions
Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté 5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas and eggplant and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes.
Divide between 6 shallow bowls to serve and garnish with green onion.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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