1 4ozcan water chestnutsrinsed and drained (optional, but gives the dish a nice crunch)
1-2T.soy sauceto taste
1-2t.brown rice vinegarto taste (apple cider vinegar or lime juice can be used if grain-free)
toasted sesame seedsfor garnish
Instructions
Heat the oils together in a deep skillet.
Add in the scallions, ginger, and garlic, and saute the mix for 30-60 seconds until fragrant.
Add in the carrots and celery, and cook for 1-2 minutes.
Add in the broccoli and water chestnuts, and cook three minutes, until broccoli is bright green.
Add in the cooked quinoa, soy sauce, and vinegar, and stir everything to combine.
Heat everything through for another 2-3 minutes.
Top with sesame seeds and extra soy sauce, if needed.
Serve and enjoy!
Notes
Nutrition facts are based on using grapeseed oil, two tablespoons of soy sauce, and two teaspoons of brown rice vinegar. Weight Watchers points (new system): 7