Light stir-fried quinoa with bright vegetables

• dry quinoa↗100 г g
• sesame oil↗1 ст. л. tbsp
• small red onion↗1 шт. pcs

  thinly sliced

• garlic clove↗1 шт. pcs

  grated

• ginger↗шматок розміром з великий палець

  grated

• ground coriander↗½ ч. л. tsp
• gluten‑free tamari↗1 ст. л. tbsp
• red pepper↗1 шт. pcs

  cut into 1 cm wide strips

• large zucchini1 шт. pcs

  (about 250 g), sliced

• green beans↗100 г g

  ends trimmed and halved

• sesame seeds↗2 ст. л. tbsp
• small pack of coriander

  roughly chopped

• limes↗цедра та сік 2 шт.

  zest and juice of 2

• pinch of pink Himalayan salt↗
• sesame oil↗2 ст. л. tbsp
• зубчик часнику↗½ шт.

  подрібнений

• рисовий оцет↗½ ч. л.
• безглютеновий тамарі↗1 ч. л.

Step-by-step instructions

1. 1

   Cook the quinoa according to the package instructions, then let it cool.

2. 2

   In a large skillet or wok, heat 1 tbsp sesame oil, add the finely sliced onion, grated garlic, grated ginger, ground coriander and tamari; stir‑fry over medium‑high heat for 2 minutes until the moisture evaporates, then add 3 tbsp water and cook for another minute.

3. 3

   Add the red pepper sliced into strips, stir‑fry for 2 minutes, then add another 4 tbsp water and continue cooking for 2 minutes.

4. 4

   Add the green beans, pour in 125 ml water and cook for 2 minutes, then add the sliced zucchini, another 125 ml water and stir‑fry for 3 minutes, after which remove the pan from the heat.

5. 5

   Prepare the dressing: in a glass, combine lime zest and juice, a pinch of pink Himalayan salt, 2 tbsp sesame oil, minced ½ clove of garlic, ½ tsp rice vinegar and 1 tsp gluten‑free tamari, whisk until smooth.

6. 6

   Add the cooked quinoa to the vegetables, pour in the dressing, toss, sprinkle with sesame seeds and, before serving, break up the chopped coriander.