Chinese Quinoa and Vegetable Stir-Fry

Name: Chinese Quinoa and Vegetable Stir-Fry
Yield: Serves 4
Cuisine: Chinese
Ingredients: 15 ml/1 tbsp vegetable oil; 175 g/6 oz/1 cup pearl quinoa; 30 ml/2 tbsp rice vinegar; 15 ml/1 tbsp sugar; 10 ml/2 tsp ground ginger; 750 ml/1¼ pints/3 cups water; 150 g/5 oz broccoli, cut into small florets; 1 medium leek, washed and cut into 5 cm/2 in long strips; 1 orange or yellow (bell) pepper, deseeded and cut into thin strips; 30 ml/2 tbsp light soy sauce, plus extra for serving (optional); 2 cloves garlic, peeled and crushed; 30 ml/2 tbsp sesame oil; 175 g/6 oz/generous 2 cups mushrooms, finely sliced; 1 carrot, peeled and cut into thin strips; 2 cm/1 in piece of fresh root ginger, peeled and grated; 2 sticks celery, cut into 5 cm/2 in long strips; 150 g/5 oz beansprouts; 2.5 ml/½ tsp dried chilli flakes; 75 g/3 oz cashew nuts, roughly chopped; 60 ml/4 tbsp vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The tangy sweet and sour flavours of a Chinese-style stir-fry bring quinoa to life. Mix and match the ingredients according to what is in season, but make sure everything you use is fresh, for the best taste and texture. The secret of a good stir-fry is to have all the ingredients ready, as once you begin to cook there’s no time to prepare them.

Ingredients

Asia
China
Side dish
Gluten-free
Vegan

Ingredients

Method