Sweet and Spicy Broccoli Red Pepper Stir Fry with Quinoa.
Fresh broccoli, peppers, mushrooms, honey, and maple syrup combine to make a simple and tasty gluten free stir fry.
Ingredients
- 1 medium sweet onion sliced very thin
- 1 red pepper sliced very thin
- 1 cup sliced mushrooms
- 3 cups broccoli florets
- 2 Tablespoons tamari sauce gluten free soy sauce
- 2 Tablespoons maple syrup
- ¼ -½ teaspoon red pepper flakes
- 1.5 Tablespoons olive oil
- quinoa cooked according to package directions
Instructions
- Cook your quinoa according to package directions. I rinsed one cup, and placed it in a pot with 2 cups of water. Bring to a boil and then simmer for about 15 minutes until done.
- Heat the olive oil in a large skillet over medium heat. Add the onions and red peppers, and cook until tender, about 7 minutes.
- Add the maple syrup, tamari sauce, and red pepper flakes. Stir.
- Add the mushrooms and broccoli and cook until tender but not over done. The broccoli should be bright green.
- Serve over quinoa. Add more red pepper flakes or tamari as desired.
Notes
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
Nutrition
Calories: 142kcalCarbohydrates: 20gProtein: 4gFat: 5gSodium: 533mgPotassium: 494mgFiber: 3gSugar: 13gVitamin A: 1355IUVitamin C: 103.4mgCalcium: 60mgIron: 1.2mg
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