Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Sauce: | ||
| 1 clove(s) garlic, minced | ||
| ¼ c. plus 2 tbsp almond butter | ||
| 2 ½ tbsp. fresh lime juice | ||
| 2 tbsp. Hy-Vee less sodium soy sauce | ||
| 1 ½ tsp. Hy-Vee honey | ||
| 1 tbsp. freshly grated ginger | ||
| 1 tbsp. rice wine vinegar | ||
| ⅛ tsp. cayenne pepper | ||
| 2 tbsp. chopped cilantro | ||
| 1 to 2 tbsp water, as needed | ||
| Saute: | ||
| 1 ½ tsp. Hy-Vee Select olive oil | ||
| 1 yellow onion, julienne | ||
| 1 red bell pepper, cut into strips | ||
| 2 c. roughly chopped broccoli | ||
| 1 c. shredded carrots | ||
| 1 c. snow peas, cut into 1-inch pieces | ||
| 1 (3.2 oz) pkg shitake mushrooms, stemmed and julienned | ||
| 1 zucchini, small diced | ||
| 2 c. cooked quinoa |
Directions
- For the sauce, place garlic, almond butter, lime juice, soy sauce, honey, ginger, red wine vinegar, cayenne pepper and cilantro in a food processor; pulse until combined; thin with water if needed; set aside.
- Heat a large sauté pan or wok over medium-high heat, add olive oil. Add yellow onion and red bell pepper, cooking until onions have softened, about 3 minutes. Add broccoli and sauté until barely softened, about 1 to 2 minutes.
- Add carrots, snow peas, mushrooms and zucchini. Sauté until vegetables are warmed, another 2 to 3 minutes. Add cooked quinoa. Toss ingredients to combine and add enough sauce to evenly coat and thoroughly heat through.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Sodium: 360mg
- Total Carbohydrates: 41g
- Protein: 13g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 160%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, January 23, 2016.