Cholesterol-Free Delight: Quinoa and Vegetable Stir-Fry

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the quinoa is cooking, heat the olive oil in a large skillet or wok over medium heat.

4.Add the diced onion and sauté for 2-3 minutes until translucent. Then add the minced garlic and ginger, cooking for an additional minute until fragrant.

5.Add the bell pepper, zucchini, broccoli, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.

6.Pour in the soy sauce and sesame oil, stirring to combine. Cook for another 2 minutes to heat through.

7.Add the cooked quinoa to the skillet, mixing everything together. Season with salt and pepper to taste.

8.Serve hot, garnished with sesame seeds and chopped green onions.