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Inca Red Quinoa Stir-fry

Quinoa is a complete protein and contains more protein than other grains. This tasty plant-based recipe is free of gluten, nuts and sugar.


  • 1 cup Inca red quinoa

  • 2 cups filtered water

  • 1 eggplant (aubergine), thinly sliced

  • 4 yellow squash, thinly sliced

  • 1 zucchini (courgette), thinly sliced

  • ½ red capsicum (pepper), thinly sliced

  • 1 bunch bok choy, coarsely chopped

  • 2 garlic cloves, crushed


  • 1.

    Cook quinoa and water in saucepan until white rims form on the periphery of the grain

  • 2.

    Saute garlic cloves in a small amount of water

  • 3.

    Stir-fry eggplant, squash, zucchini and capsicum until tender

  • 4.

    Add bok choy, stir-fry until cooked

  • 5.

    Combine with quinoa and serve


From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
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