Snow Pea and Carrot Quinoa Stir-Fry

• 1 cup Quinoa, Uncooked
• 2 cloves Garlic, Crushed And Divided
• 2 Tablespoons Olive Oil, Divided
• 2 cups Vegetable Stock
• 4 whole Carrots, Peeled And Cut Into Matchsticks
• 1- 1/2 cup Snow Peas, Trimmed
• 1/2 teaspoons Salt
• 2 Tablespoons Soy Sauce
• 2 whole Spring Onions, Very Finely Chopped

1. In a large skillet, dry fry quinoa for a couple of minutes.
2. Remove from pan and set aside.
3. In the same skillet, add half of the garlic and 1 tablespoon olive oil.
4. Fry for just a minute and add quinoa and give a good stir.
5. Add all the stock, stir, reduce heat to low and cover.
6. Cook for about 20 minutes.
7. In a stir-fry pan, add remaining olive oil and garlic.
8. Add carrots and snow peas, season with salt, and toss.
9. Cook over a high heat for 810 minutes until vegetables are tender but still have a slight crunch.
10. While vegetables are cooking, toss the pan several times.
11. Remove from heat and stir in the soy sauce and cooked quinoa.
12. Sprinkle over the spring onions and serve.

quinoa, garlic, olive oil, vegetable stock, carrots, snow, salt, soy sauce, spring onions

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/snow-pea-and-carrot-quinoa-stir-fry/ (may not work)