Quinoa Stirfry

Name: Quinoa Stirfry
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 9
Cuisine: Global
Ingredients: 9 Tbsps Cumin; 12 Large Egg; 8 Tbsps Fish Sauce; 5 Tbsps Garlic Powder; 6 Tbsps Ginger Powder; 15 Jalapeños (seeded, diced); 296 milliliters Low-Sodium Soy Sauce; 3 liters Veggies (Either leftover, fresh, or frozen); 18 Tbsps Olive Oil (for sautéing); 18 Cilantro and Crushed Peanuts (for garnish); 2 liters Dry Quinoa (cooked); 9 Red Pepper Flakes to taste; 532 milliliters Rice Vinegar (can sub sesame oil or red wine vinegar); 16 Tbsps Siracha (more if desired); 3 liters Cooked Protein (anything but fish); 976 milliliters Truvia; 739 milliliters Water

Quinoa Stirfry is a gluten free, dairy free, and pescatarian recipe with 9 servings. This main course has 1976 calories, 176g of protein, and 59g of fat per serving. This recipe covers 65% of your daily requirements of vitamins and minerals. If you have cumin, siracha, pepper flakes, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 10 minutes.