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Quinoa Stir Fry

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 358kcal

Ingredients

  • 1/3 cup Quinoa
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion
  • 1/4 cup Carrots sliced thin
  • 1/4 cup Celery sliced
  • 1/2 cup Yellow squash sliced into half circles
  • 1/2 Zucchini sliced into half circles
  • 1/2 tsp Garlic minced
  • 1 tsp Fresh ginger minced
  • 6 oz Ground turkey
  • 2 inch Lemongrass
  • 1/4 cup Canned diced tomato
  • 1/2 tsp Rice wine vinegar
  • 1/4 cup Chicken broth
  • 1 tbsp Reduced-sodium soy sauce
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 tbsp Scallions chopped
US Customary - Metric

Instructions

  • Cook the quinoa according to the instruction on the package. Once cooked, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the onion, carrot, celery, squash, and zucchini until the celery starts to soften. Stir in the garlic and ginger; saute until the vegetables begin to soften.
  • Crumble in the turkey and brown while breaking it up into smaller pieces until it is no longer pink. Season with salt and pepper.
  • Stir in the lemongrass, tomato, vinegar, broth, and soy sauce. Bring to a simmer, stirring occasionally, so the flavor builds.
  • Slowly stir the cornstarch mixture a little at a time into the pan to thicken to a creamy consistency. (Add more or less cornstarch slurry as needed) Remove from the heat. Season with salt and pepper if needed.
  • Serve with quinoa. Garnish with scallion.

Notes

Pro tip: Use any extra vegetables you would like or have on hand that aren't going to be used.

Nutrition

Calories: 358kcal | Carbohydrates: 43g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 833mg | Potassium: 1084mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5807IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 4mg