Description
A healthy, plant-based meal prep solution featuring quinoa and colorful vegetables slow-cooked in a savory ginger-soy sauce.
Ingredients
1.5 cups uncooked quinoa, rinsed
3 cups vegetable broth
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large carrots, julienned
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
1 cup snap peas
Instructions
Step 1: Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness.
Step 2: In a bowl, whisk together broth, soy sauce, vinegar, sesame oil, maple syrup, garlic, and ginger.
Step 3: Place quinoa, carrots, and bell peppers in the crockpot and pour the sauce over them.
Step 4: Cook on HIGH for 2.5 hours or LOW for 5 hours until liquid is mostly absorbed.
Step 5: Stir in the broccoli and snap peas during the last 30 minutes of cooking.
Step 6: Fluff with a fork and serve with desired garnishes.
Notes
Rinsing the quinoa is the most important step to ensure a smooth, nutty flavor without bitterness.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 340 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
