Tonight I whipped up this vegan vegetable and quinoa stir-fry. It doesn’t take very long to make and is loaded with protein. I will post the vegetables I used but you can use any vegetables that you have laying around.

Recipe:

1. Measure 1/4 cup  of quinoa with 3/4 water and put into a small pot
2. Let quinoa cook on low heat for about 15 minutes or until the quinoa is fluffy and absorbed all the water
3. If the quinoa soaked up all the water but is not fluffy, add more water. Add water in little quantities
4. Cut two stalks of celery, one large carrot, preferred amount of red onion, and one head of broccoli
5. Now, get a pan that can be used for a stir-fry, put 1tbs of olive oil in it, and add all the vegetables
6. While the quinoa and vegetables are cooking, measure out 1/2 cup of frozen edamame in a bowl and hot water to de-thaw. Fresh edamame is totally fine as well
7. Once everything is done cooking, put in in a big bowl and eat with optional cracked pepper and balsamic vinegar.

This is a vegan meal but some chopped organic chicken can be added in addition