Anti-Inflammatory Veggie Stir Fry with Quinoa

"A low carb, vegan, hearty vegetable stir fry that is savory, no salt, anti-inflammatory, and quick to prepare. Use ingredients like broccoli, bell peppers, mushrooms, zucchini, garlic, ginger, turmeric, and coconut aminos as a salt substitute. Include healing herbs and spices such as black pepper and fresh cilantro. The recipe should be simple and beginner-friendly."

drsharronjenkins

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6/10/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A savory, low-carb vegan stir fry with anti-inflammatory spices served alongside fluffy quinoa, perfect for a quick, healthy meal for four.

lowcarb antiinflammatory vegan glutenfree highprotein

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Name: Anti-Inflammatory Veggie Stir Fry with Quinoa
Yield: 4
Ingredients: 1 tablespoon coconut oil; 2 cups broccoli florets; 1 medium zucchini, sliced; 1 red bell pepper, sliced; 1 cup mushrooms, sliced; 1 cup carrots, sliced thin; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; 3 tablespoons coconut aminos; 1/4 cup fresh cilantro, chopped; 1 cup dry quinoa (rinsed); 2 cups water; Pinch of salt (optional and minimal)

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