This stir fry is a great way to use leftover quinoa and to take advantage of whatever vegetables happen to be seasonal and cheap at the moment. This version was inspired by specials on yellow and green zucchini as well as cheaper, spring asparagus.
Makes 8 1-cup servings
- 2 tbsp. chicken broth powder and ½ cup water
- 1 tbsp. minced garlic
- 1½ tbsp. minced ginger
- 1 bunch scallions/green onions, sliced
- 2 yellow zucchini, sliced
- 2 green zucchini, sliced
- 1 bunch asparagus, woody ends removed and spears cut into 1-2 inch lengths
- 1 medium carrot, halved lengthwise and cut into thin slices
- 1½ cups cooked quinoa
- 2 tbsp. gluten-free soy sauce
- Salt to taste
This recipe requires a skillet or wok with a lid.
- Using a large skillet or wok over medium-high heat, cook chicken broth powder-water mixture until bubbling hot
- Stir in garlic, ginger, and scallions and cook for 1 minute.
- Add zucchini, asparagus, and carrot.
- Turn heat to medium and cook covered for 12 minutes (stirring occasionally) or until carrots are tender. The zucchini gives of liquid as it cooks so you shouldn’t have to add water but, if your pot dries, add ¼ cup of water.
- Stir in cooked quinoa and soy sauce.
- Remove from heat when ingredients are uniformly hot.
- Add salt if necessary.
For Weight Watchers: 1 point per 1-cup serving on both the Points and PointsPlus plans.
Nutritional Information for a 1-cup serving:
Note: the chicken broth powder is not included in the nutritional information as it is not on the database that I am using. It contains no sodium or MSG.
- Calories 135 (8 from fat)
- Fat 1 g
- Carbohydrate 28 g
- Fiber 11 g
- Protein 11 g
- Sodium 1020 mg
This food is low in saturated fat, and very low in cholesterol. It is also a good source of protein, vitamin E (alpha tocopherol), niacin, calcium, magnesium, phosphorus, and zinc and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, thiamin, riboflavin, Vitamin Bb6, folate, iron, potassium, copper, and manganese.