Nutty Quinoa and Veggie Stir-Fry Meal Prep

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 1/2 cup shredded red cabbage
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup peanut sauce
• 2 tablespoons soy sauce
• 1/4 cup roasted peanuts, chopped
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil
• 1 lime, cut into wedges
• salt and pepper, to taste

Method

1. 1

   Combine the rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

   15:00 · Simmer quinoa
2. 2

   Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and set aside.

   5:00 · Rest quinoa
3. 3

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat.

4. 4

   Add the bell pepper, carrot, broccoli, and snap peas to the skillet. Stir-fry, tossing frequently, until the vegetables are crisp-tender.

   5:00 · Stir-fry vegetables
5. 5

   Add the cabbage, garlic, and ginger to the skillet. Stir-fry until fragrant and the cabbage softens slightly.

   2:00 · Cook garlic and ginger
6. 6

   Stir in the peanut sauce and soy sauce, tossing to coat the vegetables evenly. Cook until heated through.

   2:00 · Simmer in sauce
7. 7

   Remove the skillet from heat and drizzle the sesame oil over the vegetables, tossing to combine.

8. 8

   Divide the cooked quinoa among four meal prep containers and top evenly with the stir-fried vegetables.

9. 9

   Sprinkle each serving with chopped peanuts and green onions. Season with salt and pepper to taste.

10. 10

    Cover containers and refrigerate until ready to eat, up to 4 days. Serve with lime wedges.