INGREDIENTS:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 tablespoons avocado oil or coconut oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups mixed vegetables
• 2 tablespoons gluten-free Liquid coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional toppings: sliced green onions, sesame seeds, or chopped fresh herbs for garnish

DIRECTIONS:

1. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
3. Heat the oil in a large skillet or wok over medium-high heat.
4. Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes .
5. Add the mixed vegetables to the skillet. Stir-fry for 5-7 minutes.
6. Whisk the gluten-free tamari or coconut aminos, rice vinegar, and sesame oil.
7. Pour the sauce over the vegetables in the skillet. Stir well to coat evenly. Cook for an additional 2-3 minutes. Season with salt and pepper to taste.