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Indian Summer Vegetable Stir-Fry with Turmeric Quinoa

Indian Summer Vegetable Stir-Fry with Turmeric Quinoa

Celebrate the warm, aromatic spices of India in this colorful, nutritious stir-fry, bursting with roasted seasonal vegetables, nutty turmeric-infused quinoa, and an uplifting hint of cilantro.

30 minsEasy4 servings

Recipe Blog

Roasted Seasonal Vegetables for Indian Summer Vegetable Stir-Fry

Roasted Seasonal Vegetables for Indian Summer Vegetable Stir-Fry

Additional Images

Turmeric Quinoa with Roasted Vegetables and Spices for Indian Summer Vegetable Stir-Fry

Turmeric Quinoa with Roasted Vegetables and Spices for Indian Summer Vegetable Stir-Fry

Finished Indian Summer Vegetable Stir-Fry with Turmeric Quinoa and Raita

Finished Indian Summer Vegetable Stir-Fry with Turmeric Quinoa and Raita

Servings:4

Ingredients

  • 1 cup
  • 1
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 2 tablespoons
  • 1 cup
  • 1 medium
  • 1 cup
  • 2 medium
  • 1 medium
  • 1 medium
  • 2 cups

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. 2

    Cut the seasonal vegetables (red onion, red bell pepper, carrots, zucchini, and yellow summer squash) into 1-inch pieces. Place them on the prepared baking sheet and roast for 20-25 minutes, or until tender.

  3. 3

    While the vegetables are roasting, cook the turmeric quinoa according to package instructions.

  4. 4

    Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Add cumin seeds and let them sizzle for a few seconds.

  5. 5

    Add the roasted vegetables, garam masala, salt, and black pepper to the skillet. Stir-fry for 2-3 minutes.

  6. 6

    Stir in cooked turmeric quinoa and chopped cilantro. Cook for an additional minute.

  7. 7

    Serve hot and enjoy!

Nutrition Information

  • fat20g
  • carbs60g
  • protein15g
  • calories420g
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