Summer Vegetable Stir Fry with Quinoa Recipe

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Perfect for vegetarians but also great for an omnivore who wants to eat a nutritious meatless meal every once in a while, this summer vegetable stir fry with quinoa combines just about every vegetable available under the sun right now with this perfect protein.  Bathed in a simple balsamic vinaigrette, it is fresh flavored, light, and extremely delicious.  Hand your mother a bowl of it and the ridiculous questions might even stop for a few minutes as she shoves spoonful after spoonful into her mouth.  At least, that’s the hope.

Adapted from The Bon Appetit Cookbook

Published by Joanne Bruno

Prep Details

Servings: 4

Ingredients

1 eggplant, chopped

1 cup quinoa

2 tbsp olive oil

3 tbsp balsamic vinegar

2 large carrots, diced

1 zucchini,chopped

1 summer squash, chopped

4 cubanelle peppers, seeded and chopped

1 red onion, diced

2 cloves garlic, minced

4 tbsp basil, chopped

2 tbsp mint, chopped

2 tbsp pine nuts, toasted

4 oz feta cheese, crumbled

Directions

Photo: Joanne Bruno

1. Optional - toss chopped eggplant with 1 tsp salt in a medium bowl. Let stand 30 minutes. Rinse and drain eggplant. Pat dry. This will make the eggplant taste less bitter but is not necessary (I didn't do it).

2. Cook quinoa in salted water, according to package directions.

3. While quinoa is cooking, whisk 1 tbsp olive oil and vinegar in a small bowl. Heat 1 tbsp olive oil in a large nonstick wok or skillet over medium-high heat. Add eggplant and carrots. Stir fry 3 minutes. Add zucchini, summer squash, peppers, onion and garlic. Stir fry until veggies are crisp-tender, about 2 minutes. Add quinoa and oil/vinegar mixture. Stir fry 1 minute. Add basil and mint. Remove from heat. Stir in pine nuts and feta cheese. Season with salt and pepper to taste.