Veggies & Chickpeas over Quinoa with a Soy Sauce, Sesame Oil, Rice Wine Vinegar Sauce

Sauce:
4 Tblsps Rice Vinegar
4 Tablsps Soy Sauce
4 teasps dark sesame oil
1/2-1 tsp crushed red pepper
Stir-fry:
1 1/2 cups water
1 1/2 cups quinoa
1 Tblsp dark sesame oil
1 cup chopped onion
2 garlic cloves minced
1 cup red bell pepper
1 cup yellow bell pepper
2 cups sliced mushrooms
2 cups asparagus, cut in 1″ pieces
1/2 tsp salt
1 14oz can chickpeas
2 Tablsps sesame seeds

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare stir-fry, bring water to a boil in a small sauce pan. Stir in the quinoa; cover, reduce heat, and simmer 10 mins. Remove from heat. Let stand, covered, for 10 mins, fluff with a fork.
Heat 1 Tblsp oil in a large non stick skillet over med high heat. Add onion and garlic, stir fry 5 mins. Add the bell pepper, mushrooms, asparagus, salt and chickpeas; stir fry 3 mins. Stir in soy sauce mixture. Serve over quinoa and sprinkle with sesame seeds.

2 responses to “Veggies & Chickpeas over Quinoa with a Soy Sauce, Sesame Oil, Rice Wine Vinegar Sauce

  1. Pingback: Veggies & Chickpeas over Quinoa with a Soy Sauce, Sesame Oil, Rice Wine Vinegar Sauce | Plant Based Diet Adventures

  2. Sounds simple and delicious! I have never prepared quinoa…but I do have some that I recently purchased. I should give this recipe a try. It looks great!

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