The Recipes

Vegetable and Quinoa Stir Fry

Thanks to my coworker, who was touting the fact that quinoa is one of the "superfoods," I rustled in the back of my cabinet and got out the box of the tasty grain for dinner tonight.  Usual stir fry, with the protein bumped up with some cashews so that I didn't feel deprived.

Plus, after an absolutely indulgent weekend, this is just what the doctor ordered.

Vegetable and Quinoa Stir Fry


Ingredients:

- 4-5 pieces of baby corn
- 2 T. of water chestnuts
- 1/4 red bell pepper, sliced
- 1/4 yellow bell pepper, thinly sliced
- 3 button mushrooms, quartered
- 1 shallot, sliced
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- tiny drizzle of sesame oil
- 1 T. of peanut oil
- 2-3 T. of soy sauce
- 1/4 c. cashews
- salt
- 1/4 c. quinoa, cooked

Start the quinoa cooking according to package instructions.  This will take approximately 15 minutes.

Heat both kinds of oil in a large skillet.  Add in the shallot and peppers.  Season VERY lightly with salt.  Let the veggies cook for about 5-6 minutes.  Add in the garlic, ginger, and mushrooms.  Let it cook for another 4-5 minutes.  Finally, add in the baby corn, water chestnuts, and soy sauce.

Drain any excess water from the quinoa and add it to the skillet.  Toss it together and scoop it onto a plate.  Top with the cashews.  I finished it off with some Asian hot sauce, but feel free to omit if you don't want the heat.