Quinoa is quick cooking, easy to digest, gluten-free, and high in protein, iron and B vitamins. Quinoa is native to the high valleys of the Andes. Cook-up a big batch of quinoa and have it on hand for the start of a simple meal like this tasty and economical on pan dish.
Spicy Peanut Sauce
- Preheat wok over medium heat. When several drops of water sprinkled on wok skitter and dissipate, add onions and garlic. Stir-fry for 2 minutes until lightly golden, tossing to cook evenly.
- Place asparagus and carrots in a bowl, cover with water and drain. Add to wok and stir-fry for 2 - 3 minutes, until tender crisp.
- Add peas, spinach, cooked quinoa and salt. Toss to combine.
- Cover and cook for 2 - 3 minutes until spinach is wilted and heated through.
- In a small bowl, thoroughly combine spicy peanut sauce ingredients.
- Serve quinoa vegetable stir-fry hot or at room temperature topped with peanut sauce and garnished with scallions and chopped nuts.
- Substitute cooked quinoa for basmati rice or couscous.
- Substitute roasted red chili paste for Siracha or hot sauce.
- Add in chopped chicken, pork, beef or leftover cooked fish.
- Coconut Aminos is a gluten-free, soy-free, vegan alternative for soy sauce. It is lower in sodium content with no msg.