Rainbow Vegetable Quinoa Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan stir fry combining rainbow vegetables, quinoa, and tofu with a ginger-soy sauce. High in plant-based protein and ready in under 20 minutes, this is a quick, nutritious weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon sesame oil
- 3 garlic cloves (minced)
- 1/2 cup chopped red onion
- 1 cup chopped bell pepper (about 1 medium pepper)
- 1/2 cup julienned carrots (I used this peeler)
- 1 cup shredded cabbage
- 1 block extra firm tofu (cubed)
- 1 cup chopped kale
- 3 tablespoons gluten-free soy sauce/tamari
- 1 teaspoon ground ginger
- 3 - 5 cups cooked quinoa (enough to serve)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 789mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 387mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.