Zero Waste Veggie Stir-Fry with Quinoa

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, then reduce 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-high heat.

4.Add the diced onion and sauté for 2-3 minutes until translucent.

5.Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

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

7.Pour in the soy sauce and sesame oil, tossing the vegetables to coat evenly. Cook for another 2 minutes to heat through.

8.Once the quinoa is ready, add it to the skillet with the vegetables, mixing everything together. Season with salt and pepper to taste.

9.Sprinkle sesame seeds on top before serving.