Asian-style quinoa with vegetables – Vegan

This recipe is for a vibrant, flavorful vegan dish! The quinoa is perfectly cooked, with a nice fluffy texture, and it’s paired with a colorful mix of crisp, sautéed vegetables. The Asian-inspired sauce adds a savory, slightly tangy kick that ties everything together. It’s light, healthy, and packed with flavor—perfect for a satisfying meal!

Ingredients: (For 4 servings)

• 250 g quinoa
• 2 bell peppers
• 6 cloves garlic
• a few sprigs of fresh coriander
• 80 ml soy sauce
• 160 ml water
• a heaped tablespoon of cornstarch
• 600 g mushrooms
• 5 carrots
• 40 ml olive oil
• A chili pepper

Preparation:

In a pot, put the soy sauce, water and cornstarch. Mix well and put on the stove over medium heat, stirring continuously with a whisk. When the sauce begins to thicken, leave it for about a minute, while stirring continuously, then turn off the heat and set aside.

Bring the quinoa to a boil and cook according to the instructions. When it is cooked, drain it in a sieve and set aside.

Wash and cut the mushrooms into quarters. Cut the bell peppers into strips. Slice the garlic and finely chop the chili pepper. Peel and slice the carrots.

In a large wok, add the oil, and when it is hot, add the garlic and chili pepper. Saute for about 1-2 minutes, then add the carrots and cook for another 2-3 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and there is no more juice left.

When the mushrooms are cooked, add the bell pepper and cook until it starts to soften a little. Add the cooked quinoa, mix well, and cook together for about 2 minutes. Add the soy sauce and mix well until evenly incorporated, and turn off the heat.

Add fresh chopped coriander on top.

Serve with soy sauce to taste. I always add extra soy sauce, but it’s not mandatory. 🙂

If you try the recipe, let me know how you liked it! 😊

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