Times

Prep time: 15
Cook time: 40
Ready time: 55 min

Servings 6

Ingredients

1 tablespoon olive oil
1 medium Spanish onion, peeled and sliced
3 medium carrots, peeled and sliced into ¼-inch thick rounds
2 cloves garlic, minced
1 tablespoon fresh grated ginger or ½ teaspoon ground ginger
1 medium red bell pepper, sliced
2 cups sugar snap peas, coarsely chopped
1 medium eggplant, cut into ½-inch cubes
1 cup quinoa
1 cup water
1/3 cup soy sauce
3 tablespoons honey
1 lime, zested
1 can sliced water chestnuts, drained (8-ounce)
3 green onions, sliced

Directions

Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté  5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas and eggplant and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes. 

Divide between 6 shallow bowls to serve and garnish with green onion.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.