Healthy Quinoa & Veggie Stir Fry
This stir fry’s got it all—crunch, heat, and a hit of umami. Quinoa steps in for rice, eggs keep it satisfying, and Cuca Salts for Veggies ties it all together like a flavor boss. Toss it all in one pan and boom: a healthy dish that doesn’t taste like compromise.
Ingredients
| 1 cup | cooked quinoa, cooled |
| 3 tbsp | soy sauce |
| 1 tbsp | rice vinegar |
| 2 tsp | Shiracha chili sauce |
| 2 tsp | ginger, freshly grated |
| 2 | eggs |
| 4 tsp | vegetable oil, divided |
| 1 tbsp | Cuca Salts for Veggies |
| 4 pcs | green onions, diced |
| 4 cups | fresh chopped mixed vegetables |
| 1 tsp | teaspoon sesame seeds |
Method
- In a small bowl, whisk soy sauce, rice vinegar, Shiracha and ginger.
- In a separate bowl, whisk eggs with 1 tbsp of the soy sauce mixture.
- Heat 2 tsp oil in a large skillet over high heat. Scramble eggs for 1–2 minutes. Set aside.
- Add remaining oil to the skillet, stir-fry mixed vegetables and green onion whites for 3–4 minutes.
- Add quinoa and remaining soy sauce mixture. Stir-fry for 2–4 minutes.
- Return eggs to the pan along with green onion tops and Cuca Salts for Veggies. Cook for 1 more minute.
- Sprinkle with sesame . Serve hot. Perfect for meal prep or a lazy weeknight dinner.
