Lemon-Ginger Spring Vegetable Stir-fry

Ingredients

• 3 tablespoons sesame oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons grated fresh ginger
• 2 tablespoons grated lemon peel
• 1 tablespoon hoisin sauce
• 16 DOLE^® Asparagus Spears, cut in half lengthwise
• 2 DOLE^® Carrots, peeled and diagonally sliced
• 1 DOLE^® Broccoli Crown, cut into small florets
• 2 cups chopped fresh DOLE^® Tropical Gold® Pineapple
• 1 thinly sliced red chili pepper
• 2 tablespoons water
• 3 cups DOLE^® Baby Spinach
• 1 cup quartered DOLE^® Strawberries
• 2 cups cooked hot quinoa

Directions

1. Combine in sauté pan sesame oil, soy sauce, ginger, lemon peel and hoisin sauce, heat over medium high heat. Add asparagus, carrots, broccoli, pineapple, chile pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.

2. Remove pan from heat and stir in baby spinach and strawberries. Serve over cooked quinoa.