Rainbow Vegetable Quinoa Stir Fry
This rainbow vegetable quinoa stir fry is a one-pan meal that is ready in under 20 minutes. Easy to make, simple ingredients and over 17g of plant-based protein per serving!
Servings: 4 Servings
Calories: 301kcal
Ingredients
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1/2 cup chopped red onion
- 1 cup chopped bell pepper about 1 medium pepper
- 1/2 cup julienned carrots I used this peeler
- 1 cup shredded cabbage
- 1 block extra firm tofu cubed
- 1 cup chopped kale
- 3 tablespoons gluten-free soy sauce/tamari
- 1 teaspoon ground ginger
- 3 - 5 cups cooked quinoa enough to serve
Instructions
- Heat the oil in a large, non-stick skillet over medium heat. Add garlic and onion and cook until fragrant, about 2 minutes. Add pepper and cook 2 - 3 more minutes until pepper begins to soften. Add cabbage and carrots and cook another 2 minutes.
- Add tofu, kale, soy sauce and ginger, cover skillet and let steam for 3 - 5 minutes. Stir together until combined.
- Serve warm with quinoa and a drizzle of hot sauce if desired.
Video
Nutrition
Calories: 301kcal | Carbohydrates: 41g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 495mg | Potassium: 692mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5530IU | Vitamin C: 77.2mg | Calcium: 103mg | Iron: 4.1mg