Vibrant Quinoa and Seasonal Vegetable Stir-Fry

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

2In a medium saucepan, combine the rinsed quinoa (1 cup) and vegetable broth (2 cups). Bring to a boil over medium-high heat.

3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa (1 cup) is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

4In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the diced red onion (1 small) and minced garlic (2 cloves), sautéing until the onion is translucent, about 3-4 minutes.

5Add the diced bell pepper, (1) sliced carrot (1 medium), and broccoli florets (1 cup) to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

6Fluff the cooked quinoa (1 cup) with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine all ingredients evenly.

7Season with salt and pepper to taste, and cook for another 2 minutes to heat through.

8Remove from heat and let it cool before portioning into freezer-safe containers for storage.