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Stir-Fried Quinoa With Vegetables and Tofu

Martha Rose Shulman
  • 15 minutes
  • Serves

INGREDIENTS

3/4 lb

(2 medium) baby bok choy, medium

2

Broccoli crowns

1 tbsp

Garlic

1 tbsp

Ginger

1

Red bell pepper, medium

1

bunch Scallions, very thin

1/2 lb

Tofu, firm

1 tbsp

Fish sauce

1 tbsp

Soy sauce, regular or low-sodium

5 cups

Quinoa, cooked

1

Salt

2 tbsp

Peanut oil or canola oil

2 tsp

Sesame oil, dark Asian