Some nights, after a long day of work, cooking seems to be the last thing on my mind, and all I want to do is order take out. If this is something you can relate to, try throwing together this quick and easy stir fry. Not to mention, a lot healthier than take out! I serve this stir fry with a side of quinoa, which is a delicious grain that is a rich source of protein. Quinoa contains lysine, a rare amino acid not found in many other grains. As a result, the protein levels in quinoa is comparable to the levels of protein in milk. It’s a complex carbohydrate that takes longer to digest and therefore, keeps you feeling full, longer. So skip that unhealthy take out and try this healthier, nutrient packed version!
- 1 broccoli crown, cut into bite size pieces
- 1 medium onion, cut into bite size pieces
- 1/2 lb of sliced mini portabella mushrooms
- 1 can of baby corn, drained
- 1 bunch of asparagus, cut into bite size pieces
- 5 cloves of garlic
- 2 tbs of avocado oil
- 1 tsp red hot pepper flakes
- 3/4 cup of Soy Vay Veri Veri Teriyaki (found this at Costco and it contains no high fructose corn syrup!)
- 1 cup organic red quinoa
- 2 cups organic vegetable broth
Combine quinoa and veggie broth in a pot. Bring to a boil, cover and simmer for 15 minutes, or until broth is fully absorbed.
Heat avocado oil in a pan over medium-low heat, add garlic and onion, cook for 4 minutes. Add all the vegetables and cover. Once the vegetables are steamed, empty the water, add Teriyaki sauce and hot pepper flakes, cook for another 4 minutes and stir.
Serve stir fry on top of quinoa and enjoy!