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A flavorful and heart-healthy Asian-inspired dish designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon sesame oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup broccoli florets
- 1 cup edamame, shelled
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon sriracha sauce
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds, for garnish
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
In a large skillet, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Add bell pepper, snow peas, broccoli, and edamame to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, rice vinegar, ginger, and sriracha. Pour over the vegetables and stir to combine.
Add cooked quinoa to the skillet and mix well. Cook for another 2-3 minutes to heat through.
Remove from heat and stir in green onions and cilantro. Serve hot, garnished with sesame seeds.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |