Quinoa is prepared and consumed like a grain but is actually a seed with a crunchy texture and nutty flavor. Quinoa is a good source of fiber, antioxidants, and minerals (like magnesium, iron, and zinc), and provides all 9 essential amino acids (a complete protein), making it a great addition to salads, soups, and stir-fry's.
Tonight, our stir-fry included:
3 cloves garlic, 2 tbsp. sesame oil, 2 carrots, 1 shallot, 1 pound broccoli (frozen), ½ cup yellow peppers, ¼ cup soy sauce (organic), 3 stalks kale (deveined, and chopped), ¼ cup red cabbage, 3 scallions, and ½ cup tomatoes, over cooked quinoa.
First, start the quinoa. I like to toast the quinoa for a few minutes before adding the water – it brings out flavors in the seed.
While the quinoa is cooking, chop your veggies and then saute the garlic in the oil on medium heat.
Add the carrots, shallot, peppers, kale, and tomatoes and cook until tender. Then add the cabbage, scallions, and soy sauce and mix. Remove from the heat and cover.
Serve over the cooked quinoa.
*Remember, you can use the vegetables that you like and have on hand, and including herbs and spices will increase the nutrient profile of the dish – so add your herbs and spices!
You can find another take on this dish here.