Quinoa and Vegetable Saute with Ginger Sauce (Get Cooking)


Quinoa and Vegetable Saute with Ginger Sauce (Get Cooking)

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Servings and Ingredients

Serves 4
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
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


  1. 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.
  2. 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.
  3. 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


350 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 0mg
  • Sodium: 360mg
  • Total Carbohydrates: 41g
  • Protein: 13g

Daily Values

Vitamin A 140%
Vitamin C 160%
Iron 20%
Calcium 15%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, January 23, 2016.