Looking for a quick, healthy, and flavorful meal? This Delicious Veggie Stir-Fry is the perfect choice! Packed with colorful vegetables and a savory stir-fry sauce, this dish is not only delicious but also nutritious. It’s a fantastic way to incorporate more veggies into your diet and satisfy your taste buds at the same time. This stir-fry is vegetarian, vegan, and gluten- free, making it an excellent option for those with dietary preferences or restrictions.
Roasted Vegetable Quinoa Salad
Strawberry Spinach Salad with Balsamic Vinaigrette Description:
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Roasted Vegetable Quinoa Salad
Preparation time: 54 Minutes
Yield: 8 Servings
Wholesome and colorful Roasted Vegetable Quinoa Salad with a zesty lemon vinaigrette. A nutritious and delicious option for a hearty meal. Try it now.
Ingredients
- 2 tablespoons vegetable oil • 1 medium onion, thinly sliced
- 2 cloves garlic, minced • 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced • 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- 1 cup sliced mushrooms (shiitake or button mushrooms work well)
- 1 block of firm tofu, cubed
- 3 tablespoons soy sauce (use tamari for a gluten-free option)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Cooked rice or noodles (to serve)
Instructions
- In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes to create the stir-fry sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until lightly browned on all sides. Remove the tofu from the pan and set it aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and sliced onion until the onion becomes translucent and fragrant.
- Add the sliced bell peppers, broccoli florets, snap peas, julienned carrots, and sliced mushrooms to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
- Return the cooked tofu to the skillet and pour the prepared stir-fry sauce over the vegetables and tofu. Toss everything together until the sauce coats the vegetables and tofu evenly. Cook for an additional 2-3 minutes until everything is heated through.
- Remove the skillet from heat and garnish the stir-fry with sliced green onions and sesame seeds. 7. Serve the Delicious Veggie Stir-Fry over cooked rice or noodles. Enjoy your flavorful and nutritious meal!
Nutritions
Serves: 7
Calories Per Saving: 300
Saturated Fat
1.6 g
09% (Percent of Allowance)
Sodium
855g
36% (Percent of Allowance)
Protein
16g
32% (Percent of Allowance)