Asian-Inspired Quinoa Stir-Fry
A delicious and heart-healthy Asian-inspired quinoa stir-fry recipe packed with fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon sesame oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1 block extra-firm tofu, pressed and cubed
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon sriracha sauce (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked. Fluff with a fork and set aside.
In a large skillet or wok, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Add bell pepper, broccoli, snap peas, and carrot to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add tofu. Cook until tofu is golden brown on all sides.
In a small bowl, whisk together soy sauce, rice vinegar, ginger, and sriracha. Pour over the tofu and vegetables, stirring to combine.
Add cooked quinoa to the skillet and toss everything together until well combined.
Garnish with sliced green onions and sesame seeds before serving.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |