Asian-Inspired Quinoa Stir-Fry
A delicious and heart-healthy Asian-inspired quinoa stir-fry designed to support a diet aimed at lowering high cholesterol. This recipe is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon sesame oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1/4 cup chopped cashews
- Sliced green onions for garnish
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
In a large skillet or wok, heat sesame oil over medium heat. Add onion and garlic, and sauté until fragrant.
Add red bell pepper, broccoli, snap peas, and carrot to the skillet. Cook until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and grated ginger. Pour over the vegetables in the skillet and stir to combine.
Add cooked quinoa to the skillet and toss to combine with the vegetables and sauce.
Serve the stir-fry hot, garnished with chopped cashews and sliced green onions.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 4 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |