Recipe: Stir Fried Quinoa with Veggies

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Have some left over quinoa from our last recipe from Cecilia? Try this new recipe with quinoa and vegetables; we are sure your kids will love it. 

By Cecilia Yu

I was desperate and tired.  Desperate to strengthen my endlessly sick child’s immunity. Tired of the bi-weekly doctor visits followed by medicine and complications resulting from simple cold viruses. What was I doing wrong? Exercise. Check. Adequate rest. Check. Best hygienic practices. Check. Saline rinse of nose. Check. No fried food. Check. Plenty of fruits and veggies. Check. No junk food.  Check. Vitamins and probiotics. Check.

After searching high and low between western, Chinese, and a number of other holistic advice, in 4 years time with short-lived, at best, success, I was frustrated. Until a year ago, when my Ayurveda doctor taught me it is not just about ANY healthy food. It’s about the RIGHT kinds of healthy food. Through the advice of numerous holistic nutritionists, I am further convinced of this profound advice to date. Instead of just relying on little greased poultry and fish along with veggies, fruits, and whole grains, we need to focus on the WHOLESOMENESS of such food. Whenever possible, organic, non-GMO, non-processed, gluten-free food cooked with the right kind of oil is the magic immunity boosting formula. It’s this formula that has kept my family’s health at optimal, whilst detoxifying and boosting our immunities to fight off common ailments faster than before. My learning continues on this health journey daily and along the way, it has become my passion to share with others how to optimize their families’ health with the RIGHT kinds of easy, tasty, and nutritional food.

 

Stir Fried Quinoa with Veggies: 4 servings

For this dish, quinoa is the premium choice of wholegrain. Compared to other whole grains, it’s gluten-free, low-fat, and cholesterol free.  Moreover, it’s rich in protein, fiber, antioxidants, magnesium, and iron making it an ideal staple for vegetarians too.

Ingredients

  • 1 cup quinoa
  • 1 small onion (diced)
  • 1 medium sweet pepper (diced)
  • 7 – 8 medium mushroom (button/shitake, diced)
  • 1 pack of kale (Chinese kale, diced)
  • 1¼ cup water
  • 2 Tbsp coconut oil/olive oil
  • Sea salt
  • Black pepper

 

Directions

Cook the quinoa

  • Rinse the quinoa several times using a strainer
  • Boil quinoa with the water on high heat, with pinch of sea salt
  • Once boiled, reduce to med-low heat and simmer with lid cover on
  • Simmer till water is gone and quinoa is cooked looking like clear spirals
  • Fluff and set aside

Stir fry the vegetables

  • Heat coconut oil/olive oil in pan on high heat
  • Reduce to medium heat, sizzle and caramelize the onions
  • Add kale and stir fry for 1-2 minutes until leaves and stems soften
  • Add the mushroom and stir fry for a 2-3 minutes
  • Add the sweet peppers and stir fry for 1 -2 minutes

*If oil in pan begins to dry out, add dashes of water a little at a time while stir frying the vegetables.

Mix in the quinoa. Season with sea salt and black pepper to desired taste.

 

photo by Jennifer CC BY 2.0

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