I eat a lot of vegetables, but I always feel like I deserve a pat on the back when I manage to eat more of them.
That sounds so silly.
Overall I consider myself a vegetable-first kind of eater with a weakness for all baked goods, especially chocolate anything.
I’m not one for resolutions, but I’ve been trying to kick off the start of the year on the right foot.
Baking is one of my favorite activities, and I held out until yesterday from going head first into all-purpose flour and granulated sugar.
Going weeks without whipping up a from-scratch dessert was a long stretch for me, and I admit now I’ve been enjoying skinny slivers of salted fudge brownies guilt free.
It’s all about self-control, which is easier said than done.
Whether its chia seeds in my smoothies or super grains for lunch, as ridiculous as it seems, I want a high-five when I consume superfoods. Shouldn’t we all get acknowledged for thoughtful, wholesome eating?
The more we support each other with a woohoo, the better it is for our collective motivation.
I’m sure to some extent their powers of superfoods are exaggerated, but they have to be better than standard ingredients, right?
A good stir-fry is a lifesaver on busy weekdays. Instead of rice, I used a super grain in this quinoa veggie stir-fry.
Once the quinoa grains were tender, I sautéed a fragrant mix of scallions, garlic and chilies. Then came the vegetables: red peppers, broccoli and shiitake mushrooms.
I folded in the quinoa, poured in soy sauce and let it bubble away.
To finish off each bowl of this quinoa veggie stir-fry, I sprinkled on more scallions and some sesame seeds.
This simple stir-fry is really a blank canvas and works with so many different vegetables. It’s a great way to use up all sorts of leftovers.
Quinoa Veggie Stir-Fry
- Prep Time: 5 minutes
- Cook Time: 17-20 minutes
- Total Time: 22-25 minutes
- Yield: Serves 4 1x
1 cup uncooked quinoa, rinsed and drained
2 cups water
1 tablespoon canola oil
1 Thai chili, thinly sliced
2 garlic cloves, minced
4 scallions, thinly sliced, white and green parts separated
4 ounces shiitake mushrooms, sliced
1 head broccoli (about 3/4 pound), cut into florets
1 red pepper, thinly sliced
1/4 cup low-sodium soy sauce
1 teaspoon sesame seeds
In a small saucepan over medium-high heat, bring the quinoa and water to a boil. Reduce to a simmer, cover and cook for 10-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
Heat a wok or large skillet over high heat and add the canola oil swirling to coat. When the oil is shimmering, add the chilies, garlic, and the white parts of the scallions. Cook until fragrant, about 1 minute.
Add the mushrooms, broccoli and red peppers. Sauté for 3-4 minutes until the peppers are cooked but still crisp. Add the soy sauce and let the mixture bubble for a minute before stirring in the quinoa and the green parts of the scallions. Sauté for a few minutes until everything is heated through. Garnish with sesame seeds before serving.