Quinoa Stirfry (BJM)Submitted by: RED_HOT_VETTE
IntroductionThis dish can be served for any meal, breakfast, lunch, side dish at dinner or just a light snack between meals. This dish can be served for any meal, breakfast, lunch, side dish at dinner or just a light snack between meals.
1 serving =.25 cup dry, 0.25 cup - *Ancient Harvest Traditional Whole Grain Quinoa
2 tbsp - Olive Oil
1 tsp - Ginger Root, paste
1 cup - Cabbage, fresh,chopped
1 cup - Mushrooms, fresh, sliced
.5 cup - Onions, raw, chopped
.5 cup - Carrots, raw, grated
1 can - Northern White Beans (drained)
1 pepper - *Hot Chili Peppers (optional)
Hot water for cooking Quinoa
Salt and pepper to taste.
1 tbsp Lemon juice can be added for extra flavor
This recipe is easy to experiment with since Quinoa has no taste of its own.
I generally use whatever vegetables I have on hand.
While the Quinoa is soaking, in a skillet, add olive oil, onion, cabbage, mushrooms, carrots, beans and hot chili pepper and cook until the cabbage does not have the raw look.
Check Quinoa to see if it is cooked. Drain and add to the mixture, cook for another 5 min. to blend in the flavors.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RED_HOT_VETTE.