Ingredients
- 1 cup uncooked quinoa (200 g)
- 1/2 julienned onion
- 1/2 julienned red bell pepper
- 1 cup julienned red cabbage (70 g)
- 1 julienned carrot
- 1/2 head of broccoli, chopped, discard the stem
- 2 tbsp extra virgin olive oil
- 4 sliced cloves of garlic
- 1/4 tsp cayenne powder
- 1/2 tsp ground ginger
- 1 tbsp tamari or soy sauce
- 1 tbsp cane or coconut sugar
- Sesame seeds
Instructions
- Cook the quinoa according to package directions. Read this post if you want to learn how to cook quinoa properly.
- Boil or steam the veggies for about 2 minutes. You want crunchy vegetables. Drain and set aside.
- Heat the oil in a wok or a frying pan and cook the garlic over medium-high heat for about a couple of minutes.
- Add the cayenne powder and the veggies and cook for another 2 minutes, stirring frequently.
- Add the quinoa and the rest of the ingredients (except the sesame seeds) and cook for 2 minutes more.
- Serve with some sesame seeds on top.
- Store in a sealed container in the fridge for about 5 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 285
- Sugar: 7.2 g
- Sodium: 295.8 mg
- Fat: 9.8 g
- Saturated Fat: 1.3 g
- Carbohydrates: 42 g
- Fiber: 6.5 g
- Protein: 9.6 g
