Happy Meatless Monday! There’s nothing like a giant bowl of steamed veggies. For this dish I added some edamame and quinoa for protein. This is a great weekday meal and can be made in under 30 minutes!
1 cup dry quinoa, rinsed
2 cups low-sodium vegetable broth
1 cup frozen non-GMO edamame beans
1 small head of broccoli and stems, chopped
2 medium carrots, sliced
2 celery stalks, sliced
1 bell pepper, sliced
1/4 cup red onion, sliced
1/4 cup fresh squeezed orange juice (juice of 2 oranges)
2 Tbsp low-sodium soy sauce
1 Tbsp organic honey
1 Tbsp fresh ginger, grated
2 Tbsp water
2 cloves of garlic, minced
Bring vegetable broth to a boil and add quinoa, reduce heat and simmer for 15 minutes or until all the liquid is absorbed. Meanwhile, in a large frying pan or wok add all the veggies and edamame and stir-fry over medium heat, tossing frequently.
Combine all the ingredients for the sauce. Pour over veggies and stir-fry for a few more minutes. Divide the quinoa among 4 bowls, and pour stir fry over top. Garnish with black sesame seeds and enjoy!
Nutritional info per serving
278 Calories, 43g Carbs, 13g Protein, 4g Fat, 600mg Sodium, 11g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.