Source: Simple Veganista | Serves: 4 | Time: 35 min
What I changed:
Doubled the amount of corn
Replaced scallions with onion
Skipped cabbage
Skipped the optional basil
Ingredients
1 cup dried #quinoa, rinsed
1 3/4 cups home made vegetable broth
2 cups #corn
1/2 medium yellow onion, chopped
8 oz. #mushrooms, sliced
2 #carrots, peeled and diced
1 small #zucchini, diced
1/2 cup #BellPepper (I did red), cored and diced
1 tbsp sesame oil
3 tbsp coconut aminos
3 tsp garlic powder
S&P, to taste
Sriracha, to taste
Instructions
Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 3/4 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done, remove cover and let set for another 10 minutes to soak up the excess water. Fluff with a fork and set aside.
While the quinoa is cooking, work on the veggies. In wok or large skillet, heat oil over medium high, add vegetables and stir fry for 1 minute or so. Add aminos, garlic powder and other seasonings to taste. Cook for another 3-4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit.
Add in quinoa to the veggie mixture, turn heat to high, cook another 3 – 5 minutes stirring constantly adding a drizzle of oil if mixture seems too dry.
Serve warm with a drizzle of sriracha.