Name: Chinese Quinoa and Vegetable Stir-Fry
Yield: Serves 4
Cuisine: Chinese
Ingredients: 10 ml/2 tsp ground ginger; 2 cloves garlic, peeled and crushed; 1 carrot, peeled and cut into thin strips; 1 orange or yellow (bell) pepper, deseeded and cut into thin strips; 2.5 ml/½ tsp dried chilli flakes; 15 ml/1 tbsp sugar; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp rice vinegar; 750 ml/1¼ pints/3 cups water; 175 g/6 oz/generous 2 cups mushrooms, finely sliced; 75 g/3 oz cashew nuts, roughly chopped; 2 cm/1 in piece of fresh root ginger, peeled and grated; 60 ml/4 tbsp vegetable stock; 175 g/6 oz/1 cup pearl quinoa; 15 ml/1 tbsp vegetable oil; 150 g/5 oz broccoli, cut into small florets; 150 g/5 oz beansprouts; 1 medium leek, washed and cut into 5 cm/2 in long strips; 2 sticks celery, cut into 5 cm/2 in long strips; 30 ml/2 tbsp light soy sauce, plus extra for serving (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Chinese Quinoa and Vegetable Stir-Fry

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