Asian Vegetables with Quinoa

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Asian Vegetables with Quinoa
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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 cup 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 tablespoon 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.