ASIAN QUINOA STIR-FRY

Asian quinoa stir-fry image

This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari

Provided by Natasha Corrett

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 18

Ingredients

100g dried quinoa
1 tbsp sesame oil
1 small red onion , thinly sliced
1 garlic clove , grated
thumb-sized piece ginger , grated
½ tsp ground coriander
1 tbsp wheat-free tamari
1 red pepper , cut in 1cm/ 1/2 slices
1 large courgette (about 250g/9oz), sliced
100g green beans , tailed and cut in half
2 tbsp sesame seeds
small pack coriander , roughly chopped
zest and juice 2 limes
pinch of pink Himalayan salt
2 tbsp sesame oil
½ garlic clove , crushed
½ tsp brown rice vinegar
1 tsp wheat-free tamari

Steps:

Cook the quinoa following pack instructions and leave to cool.
In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.

Nutrition Facts : Calories 465 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium