My love of quinoa knows no bounds, but the greatest of all quinoa exploits might be the quinoa stir fry. With kale, chili and cashew nuts, it is truly the food of Kings (and queens).
However, the stir fry salad comes a close second. A little different in that the quinoa itself is never stir fried, this is a slightly lighter but equally as delicious variation on the theme. For this recipe I used my new Pineapple and Ginger Stir Fry Sauce which brings a nice depth of flavour and a refreshing fruity tang to the proceedings, and because this combination is just so awesome, I’ve already made this 3 times this week.
An easy midweek dinner to get you through til Friday!
1 cup quinoa
1 carrot, peeled and chopped
1 large handful green beans, ended and chopped
1 cups broccoli, chopped
1 1/2 cups red cabbage, shredded
1/2 cup – 1 cup Pineapple and Ginger Stir Fry Sauce
a little coconut oil
Place the quinoa in a pan with 2 1/4 cups of water, and bring to the boil
Bring down to a simmer, and cook for 10-15 minutes, stirring often, until the quinoa is cooked
Remove from the heat and allow to cool
In a wok or large frying pan, heat the coconut oil then toss in the carrots and green beans
Cook for 3-4 minutes, then add in the broccoli
Stirring often, cook for 3-4 minutes, then when everything is tender, add in the red cabbage
Stir in the Pineapple and Ginger sauce, stir to coat, heat for 3 minutes, then remove from the heat
Place the quinoa into a bowl, then add the stir fried veggies and stir
Serve and enjoy!
Quinoa is an incredibly great thing to have in your cupboard as well as in your diet. This is also a great meal to teach your kids about nutrition, as it adheres to the idea of keeping a multicoloured plate and having lots of vegetables as the centre of the meal. They will also love the sweet flavours and the mix of textures too!