Szechuan-Spiced Quinoa Stir-Fry with Mango and Snap Peas

This vibrant dish brings together the nutty flavor of quinoa with the bold spices of Szechuan cuisine, balanced by the sweetness of fresh mango and the crispness of snap peas. The result is a delightful explosion of textures and flavors, making it a satisfying and nutritious dinner option that is both vegetarian and gluten-free.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon vegetable oil
• 1 cup snap peas, trimmed
• 1 red bell pepper, diced
• 1 medium carrot, julienned
• 1 cup mango, diced
• 2 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 tablespoon Szechuan peppercorns, toasted and ground
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt to taste
• Sesame seeds for garnish

Instructions:

1. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add snap peas, bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Stir in the ground Szechuan peppercorns, soy sauce, and rice vinegar. Cook for another minute to combine the flavors.
5. Add the cooked quinoa and diced mango to the skillet, tossing everything together until well mixed. Drizzle with sesame oil and add salt to taste.
6. Remove from heat, and garnish with green onions and sesame seeds before serving.