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Asian Vegetables with Quinoa


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Asian Vegetables with Quinoa


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Asian Vegetables with Quinoa


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min


6 Servings


  • 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


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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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