Diabetes-friendly dinner

Peruvian Quinoa and Vegetable Stir-Fry

Name: Peruvian Quinoa and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 2 tablespoons olive oil; 1 red bell pepper (sliced); 1 zucchini (sliced); 1 carrot (julienned); 1 cup green peas (frozen, thawed); 2 cloves garlic (minced); 2 tablespoons soy sauce (low sodium); 1 tablespoon lime juice; 2 tablespoons cilantro (chopped)

A vibrant stir-fry with quinoa and colorful vegetables.

Prep 15 minCook 20 minServes 4

Nutrition per serving

34g

Carbs

Fiber

Sugar

Protein

Fat

230

Calories

Estimated values per serving.

Ingredients

1 cup quinoa (rinsed)
2 cups water
2 tablespoons olive oil
1 red bell pepper (sliced)
1 zucchini (sliced)
1 carrot (julienned)
1 cup green peas (frozen, thawed)
2 cloves garlic (minced)
2 tablespoons soy sauce (low sodium)
1 tablespoon lime juice
2 tablespoons cilantro (chopped)

Method

1
Cook quinoa in water until fluffy.
2
Heat olive oil in a pan and sauté garlic.
3
Add bell pepper, zucchini, and carrot; stir-fry for 5 minutes.
4
Add peas and cooked quinoa; stir well.
5
Stir in soy sauce and lime juice.
6
Garnish with cilantro and serve.

Make it fit your blood sugar goals

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This recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.