THIS stir fry.
I swear I’ve made this twice a month for the past year. It’s that good. It’s also the kind of meal that you feel so healthy for eating. AND it’s easy to throw together. Start by preparing your quinoa according to the package (but use chicken broth and not water) and preparing the stir fry sauce (recipe below.) Then chop up some bell pepper and onions– and a very important ingredient: fresh ginger. The ginger really does a lot for this dish…trust me, I’ve forgotten to buy it before and missed it terribly.
If you want to make this on a weekday and are crunched for time, you can use a bag of frozen vegetables of the stir fry variety. I’ve done it before. It’s better with fresh veggies, but still really good with frozen.
After everything is chopped, saute half an onion with one clove of garlic (optional) in half of the stir fry sauce. (MMM love this smell.)
When onions start to soften, add bell peppers and ginger. After a couple of minutes, add the mushrooms, broccoli, and zucchini. In about 5 minutes the veggies will be done. Then you can toss the veggies, quinoa, and remaining sauce together and that’s it!
Super easy for a made from scratch super healthy dish. It’s also fabulous as leftovers the next day or to pack for lunch. Since the base is quinoa, which is high in protein, it’s pretty filling. You can also add scrambled egg, chicken, or nuts if you’re looking for some extra staying power. Please make this! You won’t regret it. And then let me know if you like it 🙂