Stir-Fried Quinoa with homemade vegetable stock – Gluten-free version

👨‍🍳 Method

For the Cooked rice

1. 1
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 2
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 3
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Strain the stock through a fine sieve.

   Fine sieve
5. 5
   Rinse the quinoa well. Cook the quinoa in the vegetable stock with the salt over low heat about 15 minutes, until the stock is absorbed.

   StovePot
6. 6
   Heat the oil in a large pan over very high heat.

   StoveFrying pan

   💡Very high heat and a large pan: the vegetables char instead of steaming, and don't overcrowd the pan.
7. 7
   Add the garlic and fry 30 seconds, until fragrant.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
8. 8
   Add the onion, carrot, broccoli, green beans and pepper and fry 5–7 minutes, tossing.

   Stove
9. 9
   Add the quinoa, freshly cooked, separate the grains with a spatula and stir-fry 2–3 minutes over high heat.

   StoveSilicone spatula
10. 10
    Add the gluten-free soy sauce, sesame oil and black pepper and stir-fry another minute, until the quinoa is coated in the sauce.

    Stove
11. 11
    Serve immediately.