Teriyaki Stirfry with Lentils & Quinoa

Prep Time: 15 Minutes

Total time: 25 Minutes

Servings: 6

This is a quick, tasty, and healthy recipe for when you want to clean out the fridge. Any combination of vegetables work - use whatever you have on hand.

Renee Kohlman

Recipe by

Renee Kohlman

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Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    half onion, sliced

    1 red pepper, sliced

    1 zucchini, sliced

    3 cups (750 mL) sliced cabbage

    2 garlic cloves, minced

    1 Tbsp (15 mL) minced ginger

    1 1/2 cups (375 mL) cooked green lentils

    1 1/2 cups (375 mL) cooked quinoa

    1/4 cup (60 mL) low-sodium Teriyaki sauce

    1/2 cup (125 mL) chopped basil or cilantro

    1/2 cup (125 mL) chopped roasted, unsalted peanuts or cashews

    OPTIONAL GARNISHES: Sriracha, bean sprouts, edamame, pea shoots


Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion and let cook for a couple of minutes. Stir in pepper and zucchini. Stir fry for 2 minutes, then add cabbage, garlic, and ginger. Cook for a few more minutes until the vegetables are softened but still have some crunch.
  2. Stir in cooked lentils and quinoa. Pour in the teriyaki sauce. Cook, stirring constantly until everything is warmed through.
  3. Stir in the chopped herbs. Divide into bowls and optionally drizzle with more teriyaki sauce. Garnish with chopped peanuts and other optional ingredients. Serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 260
  • Total Fat 12 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 30 g
  • Dietary Fibre 8 g
  • Sugar 7 g
  • Protein 11 g
  • Sodium 230 mg
  • Potassium 513 mg
  • Folate 157 mcg