Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp cornstarch
  • 3 cups cooked quinoa, chilled
  • 2 tbsp neutral oil
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, sliced
  • 1 cup carrots, thinly sliced into coins
  • 1 cup snap peas

Instructions:

  1. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, ginger, and garlic.
  2. Slowly whisk in the cornstarch until completely dissolved and set aside.
  3. Heat the neutral oil in a wok or skillet over medium-high heat until it shimmers.
  4. Add the broccoli and carrots, stirring constantly for 3-4 minutes until they develop charred edges but remain crisp.
  5. Add the bell peppers and snap peas, tossing for another 2-3 minutes. Once vibrant and tender-crisp, remove the vegetables from the pan and set aside.
  6. In the same hot pan, add the cooked quinoa, spread it in an even layer, and let it sit undisturbed for 2 minutes to sear.