Lemon Quinoa Stir Fry

Written by Meredith Hink MS, RD, CD
Yield: approximately 8 – ¾ cup servings
      

This stir fry features quinoa in place of rice and has a colorful mix of vegetables with red pepper, kale, and edamame. It also has a surprisingly lemon flavor thanks to the lemon juice and zest added just prior to serving. If you prefer a more toned down lemon flavor, add half the lemon juice suggested.

Ingredients

• 1 cup dry quinoa
• 3 cups vegetable broth
• 1 Tbsp. canola oil
• 1 ½ cups thin, julienne strips of red pepper (1 large red pepper)
• 2 cups chopped kale
• 5 oz. sliced, water chestnuts (1- 8 oz. can, drained)
• 1 cup shelled edamame, cooked
• 1 ½ cups seitan strips (8 oz.)
• Juice and zest of one lemon

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add quinoa and simmer over medium-low for 25-30 minutes until most of the liquid has been absorbed and the quinoa is cooked.
3. In a large frying pan, heat canola oil over medium heat.
4. Add red pepper and chopped kale and cook for 5 minutes or until soft, stirring constantly.
5. Toss in water chestnuts, edamame, and seitan strips and cook for an additional 3-5 minutes to warm the seitan.
6. Add cooked quinoa, ¼ cup lemon juice, and 2 Tbsp. lemon zest.  Cook until juice has been absorbed.
7. Serve warm.