Name: Veggie Sesame Stir-Fry
Ingredients: 8 ounces baby portobello mushrooms, sliced; 1 large red onion, diced; 2 large carrots, chopped into small disks; 2 cups snap peas or green beans, trimmed; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 2 cups quinoa, cooked; 2 tablespoons cooking oil of choice; 3 tablespoons diced scallions; 1 teaspoon sesame seeds

Description

This veggie-filled recipe is so easy that it’ll quickly replace your favorite takeout dish.

Ingredients

Scale

8 ounces baby portobello mushrooms, sliced
1 large red onion, diced
2 large carrots, chopped into small disks
2 cups snap peas or green beans, trimmed
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 cups quinoa, cooked
2 tablespoons cooking oil of choice
3 tablespoons diced scallions
1 teaspoon sesame seeds

Instructions

In a large skillet, heat cooking oil of choice over medium heat.
Add mushrooms and cook for about 3 minutes or until they start to brown.
Add onions, carrots, and snap peas (or green beans). Cook for 6-9 minutes, stirring occasionally, until veggies start to soften.
Add soy sauce and toasted sesame oil and stir to evenly distribute. Cook for an additional 1-2 minutes.
Remove veggies from heat and serve over a bed of cooked quinoa. Garnish with scallions and sesame seeds. Enjoy!