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Meatless Mondays: Inca Red Quinoa Stir-fry

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

 

Ingredients:

1 cup Inca red quinoa

2 cups filtered water

1 eggplant (aubergine), salted and thinly sliced

4 yellow squash, thinly sliced

1 zucchini (courgette), thinly sliced

1/2 red capsicum (pepper), thinly sliced

1 bunch Bok choy, coarsely chopped

2 garlic cloves, crushed

Method:

Cook quinoa and water in saucepan until white rims form around the periphery of the grain

Saute garlic cloves in a small amount of water

Stir-fry eggplant, squash, zucchini, capsicum until tender

Add bok choy, stir-fry until cooked

Combine with quinoa and serve

Serves 3-4 people

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2 Comments

  • Chia (328 comments)
    June 4, 2012 at 10:20 am

    From time to time, I’ll make a quinoa + veggies pilaf at home, sometimes with regular quinoa, sometimes with red quinoa. Both are yummy with veggies.

    For a even more hearty meal, I recommend adding either cubes of firm tofu or chunks of veggie sausage by Fieldroast (or another brand from your local health food shop).

  • The Veggie Cook (43 comments)
    June 7, 2012 at 11:06 am

    Quinoa is well-loved… just read HappyCow facebook comments on this!

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