I love it when my plate looks like spring. This recipe incorporates vibrant and colorful spring favorites that seduce the eyes. I also love all things purple and the purple cauliflower was a great addition to the dish.
Ok, so the meal was pretty but what about the health benefits? This Spring Vegan Stir Fried Quinoa and Vegetables dish is ultra nutritious using alkalizing and protein rich quinoa, vitamin C rich sugar snap peas, and anti-oxidant rich carrots.
Ok, so the day that I made this I was so excited and kept the measurements in my head. I sat down to write the post and got distracted. That was a week ago and I have a vague idea of the measurements. Forgive me and just know that it was quite simple to make and you can’t mess it up.
1 onion, diced
2 carrots (yellow and orange), diced
2 cups cooked quinoa
2 tbs ginger, grated
1/2 medium purple cauliflower with leaves, cut into small florets and pieces*
1 1/2 cups sugar snap peas, diagonal cut
roasted sesame seeds (optional)
*If your cauliflower does not come with leaves then use cabbage or any other sturdy leafy green
Heat oil in skillet and cook onions and carrots until soft. Add the cauliflower and leaves and quinoa and fry until the cauliflower is al dente.
Add the ginger and peas and cook for an additional 2-3 minutes.
Season with tamari and roasted sesame seeds and serve.