Inca Red Quinoa Stir-fry

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Indian Red Lentil Dahl Soup

8 Ingredients
Serves 3-4

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

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Ingredients

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

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Method

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

Nutritional information

Nutritional analysis per serving (3 servings)

Energy 522kj
Fat Total 4g
Saturated Fat 0g
Protein 16g
Carbohydrate 114g
Sugar 11g
Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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.
Purchase the print or eBook online or at vivalavegan.net

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