I am a farmer’s market fanatic. It’s one of my absolute favorite things to do on the weekend and I go every single Saturday with my family. I love exploring the market and seeing what’s in season, or what new things I might find to cook with. I get all my produce for the week there and sometimes…I over do it.
I’ll open up my crisper towards the end of the week and suddenly realize some produce is almost past its prime! This is troubling to me because my motto has always been, “No Produce Left Behind.” The last thing I want to do is throw out precious produce because it’s slipping behind the freshness standard.
That’s when I say to myself… “this looks like the perfect time to have a stir-fry night!” Just throw a bunch of veggies in a pan with some healthy oils and spices, and out comes a nice, hearty meal. PLUS, all my produce gets used in-time, no forced waste. It’s a win-win. #NoProduceLeftBehind
This Asian quinoa dish is super easy. You don’t have to have an exact formula of ingredients either. Just put whatever veggies you do have (that go well together), in a frying pan and sauté it.
You need about 10 minutes to chop and 10 minutes to fry. Here’s what you’ll need for this hearty quinoa bowl.
Asian Quinoa Bowl Ingredients:
2 cups cooked quinoa
1 & 1/2 c. fresh green beans (or frozen)
1 small red onion, chopped
4-5 carrots julienned
1 & 1/2 c. shiitake mushrooms (portobello are good too)
1 small red bell pepper, chopped
2 garlic cloves, minced
1/2″ fresh ginger (1 Tbsp.), peeled & grated
1/2 c. chopped parsley (garnish, optional)
1 Tbsp. coconut oil (for the pan)
Dressing:
2-3 Tbsp. tamari sauce (gluten free soy sauce)
the juice of 1/2 to 1 whole lemon
- Cook your quinoa. 1 cup of dry quinoa cooks up to roughly 3 cups. You’ll want to give the quinoa a quick rinse under cold water first, then add it to 2 cups of vegetable broth (for more flavor) or to water in a saucepan. Bring it to a boil on high eat, then reduce the heat to low, cover and let it simmer until most of the liquid is absorbed. Set it aside and start on your stir-fry.
2. Prep your veggies. Chop, peel and mince all the vegetables. Then warm up your frying pan.
3. Add 1 heaping tablespoon of coconut oil to the pan and let it melt. Once it’s melted add in your onion.
4. Sauté your onion until it’s translucent, then add in your green beans, carrots, mushrooms and bell pepper. Sauté for a 3-5 minutes or until tender.
5. Once veggies are almost completely cooked, add in your garlic and ginger. Sauté that for 2 minutes then add in your cooked quinoa and take it off the stove.
6. Season the mixture to taste. I started with 2 Tbsp. of tamari sauce. I drizzled it on top then I drizzled on the juice of 1/2 of a lemon. (If it’s a smaller lemon, you may want to use the entire lemon). Sprinkle on some parsley and it is ready to serve.
I always try to get in greens any way I can, so I’ll serve this on top of a bed of greens. 1 cup of spinach, arugula or mixed greens serves as a nice bed. Take 3/4 cup of the stir-fry mixture and place it on top.
This is such a great dish to quell any Chinese food cravings. Unlike traditional take-out, this meal is cooked with healthy oils, protein filled quinoa and vitamin infused veggies. (You’ll have a little quinoa left over too, so throw it in a sealed container and use it to top a salad the next day.)
If you don’t have fresh veggies available, opt for frozen. It’s picked at its peak ripeness and then preserved. It’s a much better option than canned vegetables where there are additives, preservatives and toxins that can be leaked in from the aluminum can.
I lightly seasoned this dish because it’s heavy on the ginger and garlic. It really didn’t need much additional flavor. Plus, cutting down on the sauce is a great way to cut down on calories. That’s why I always say, “season to taste.” Everybody’s taste is different, but this formula is definitely a good starting point.
So…next time you get a Chinese food craving… skip the take out and try this out!
