Asian

Pork and Vegetable Quinoa Stir-Fry is for Dinner.

Pork and Vegetable Quinoa Stir-Fry takes 10 minutes to prepare.

Pork and Vegetable Quinoa Stir-Fry takes 25 minutes to cook.

Pork and Vegetable Quinoa Stir-Fry makes 5 servings.

The ingredients for Pork and Vegetable Quinoa Stir-Fry are:

16 oz (1lb) pork tenderloin, sliced
1 cup pre-rinsed quinoa
2 cups vegetable broth, optional chicken broth
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 cup finely diced carrots
1/2 cup minced green onions
2 cloves garlic, minced
1/2 cup red peppers, chopped
1/2 cup frozen peas (thawed)
2 eggs, beaten (omit for vegetarian)
Kosher or sea salt to taste
4 tablespoons lite soy sauce

Here is how you make Pork and Vegetable Quinoa Stir-Fry:

In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours (optional). Save time by cooking ahead and make the stir-fry the next day. In a large skillet, heat oils to medium heat, add pork and brown. Reduce heat to medium-low, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.Serving Size:?makes 5 1-cup servings

The nutritional information for Pork and Vegetable Quinoa Stir-Fry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 418.9

• Total Fat: 14.6 g
• Cholesterol: 146.1 mg
• Sodium: 1,325.6 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 5.2 g
• Protein: 36.2 g

Pork and Vegetable Quinoa Stir-Fry is Asian cuisine.