1cupuncooked quinoarinsed and cooked according to package instructions
For the stir-fry:
1tablespoonextra virgin olive oil
2largecarrotstrimmed, halved, and sliced 1/4" thick on the bias
8ouncesmushroomsstemmed and sliced
1cupbroccoli florets
1bell peppercored and sliced (I used 1/2 red and 1/2 yellow)
1cupsnap peas
2bunchesbok choychopped
2largegreen onionsboth white and green parts, sliced
2clovesgarlicsliced
For the dressing:
4tablespoonsreduced sodium soy sauce
1tablespoonrice wine vinegar
1tablespoonsesame oil
1tablespoonfreshly grated ginger*
1teaspooncornstarch mixed with teaspoon water
1/2cupchopped peanutsfor garnish
Instructions
Cook the quinoa according to package instructions and drain when finished cooking.
Heat the olive oil in a large skillet or wok. Add the carrot and mushrooms, and cook 5 minutes until the liquid has evaporated from the mushrooms and the carrots have softened. Add the broccoli, bell pepper, snap peas, bok choy, green onions, and garlic, and saute for about 2 minutes more.
While the vegetables cook, whisk the soy sauce, vinegar, sesame oil, and ginger in a small bowl. Add the cornstarch slurry and whisk to combine. Add the sauce to the pan of vegetables and cook until the sauce begins to boil and thicken, about 2-3 more minutes.
Serve the stir-fried vegetables over the quinoa and top with some chopped peanuts. Enjoy!