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Asian Vegetables with Quinoa

Asian Vegetables with Quinoa

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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Servings

6 Servings

Ingredients

  • 1 tablespoon extra virgin 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
  • ⅓  cup soy sauce
  • 3 tablespoon honey
  • 1 lime zested
  • 1 can sliced water chestnuts drained (8-ounce)
  • 3 green onions sliced

Instructions

  • 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.