Ingredients (4 servings):
2 cup dried quinoa, rinsed
3 cups water or low-sodium vegetable broth
1 can black beans, low sodium
1 cup corn kernel
1 3/4 mushrooms, sliced
2 carrots, peeled and diced
3 scallions, thinly sliced (green and white parts)
1 small zucchini, diced
1 cup cabbage, shredded
1/2 cup bell pepper (any color), cored and diced
1 tbs sesame oil
3 tbs low sodium tamari sauce
2–3 tsp garlic powder
sriracha hot sauce (optional)
Directions:
1. Rinse your quinoa in a fine mesh sieve under cool running water. In a medium sauce pan combine quinoa with 1 3/4 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done, remove the cover and let it set for another 10 minutes to soak up the excess water. Fluff with a fork and set aside. (Or use this fail-proof Instant Pot Quinoa recipe)
2. In wok or large skillet, heat oil over medium high, add vegetables, black beans, and stir fry for 1 minute or so. Add tamari, garlic powder and other seasonings to taste. Cook for another 3 – 4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit.
3. Add in quinoa to the veggie mixture, turn heat to high, cook another 3 – 5 minutes stirring constantly adding a drizzle of oil if the mixture seems too dry.
Serve warm. Top with a little sriracha or tamari if you like.
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材料 (4份):
2 杯乾藜麥, 沖洗乾淨
3 杯水或低鈉蔬菜湯
1 罐低鹽黑豆
1 杯玉米粒
1 3/4 蘑菇, 切片
2 根胡蘿蔔, 去皮切丁
3 根蔥, 切成薄片（綠色和白色部分）
1 個小西葫蘆, 切丁
1 杯高麗菜, 切絲
1/2 杯燈籠椒 (不同顏色), 去核並切丁
1 大匙芝麻油
3 大匙低鈉醬油
2–3 茶匙大蒜粉
是拉差辣醬和蒜粉, 可選
做法：
1. 將藜麥放入細網篩中, 用冷水沖洗。在中等大小的平底鍋中, 將藜麥與水或蔬菜湯混合, 煮沸, 蓋上小火煮 15 分鐘。完成後, 取下蓋子, 再放置 10 分鐘以吸收多餘的水。用叉子弄鬆並放在一邊。(或使用這個萬無一失的即溶藜麥食譜）
2. 在炒鍋或大煎鍋中, 將油加熱至中高, 加入蔬菜, 黑豆, 炒約1分鐘。加入醬油, 蒜粉和其他調味料。再煮 3 – 4 分鐘, 偶爾攪拌, 如果需要, 可以蓋上蓋子, 以幫助軟化蔬菜。
3. 將藜麥加入蔬菜混合物中, 將火調高, 再煮 3 – 5 分鐘, 不斷攪拌, 如果混合物看起來太乾，可加入少許油。
趁熱食用。如果你喜歡的話, 可以在上面放一點是拉差或醬油。