Quinoa Stir fry

Hola gang!

Sorry I went totally MIA this week. See I had a plan of what I was going to blog at the beginning of the week.

But it didn’t quite turn out how I wanted it to…

Chocolate Chip Toasted Macadamia Nut Cookies. Delicious, but flat as a pancake. I know they’re delicious because even though they turned out super flat I still managed to try them. I need to figure out what I did wrong, right? Right. I’m going to go back and retool this recipe before posting it but it will be back because the toasted macadamia’s were fan-tas-tic!

Don’t worry, I developed something delicious tonight to share with you: Quinoa Stir Fry

I went out Thursday night for Halloween and didn’t get home until after 4 am (-> so late but SO worth it) and I am still exhausted! Around 5 o’clock tonight I was puttering around my kitchen, thinking about getting takeout and trying to decide what I wanted that would be easy. Being tired and working on final exams prep all day was makes me lazy. Then inspiration struck! I’ve been a quinoa eating machine the past few days and I love stir fry so why not combine the two?!

For the oil I used coconut oil and I added chopped up carrots, lima beans, broccoli, and sliced Brussels sprouts with some grated ginger. I even made the sauce myself!

Ingredients:

1/3 cup quinoa

1 cup water

Chopped veggies (I had 1 1/2 cup of chopped broccoli, Brussels sprouts, carrots and lima beans)

1 tablespoon of coconut oil

1/2 teaspoon grated ginger

Sauce

2 tablespoons soy sauce

1 teaspoon honey

Tiny dash of toasted sesame oil

Instructions:

Heat and water with the quinoa in a pot and let cook until the quinoa has absorbed the water. Set aside.

In a pan bring the heat the coconut oil at medium high heat until melted. Add the veggies and the ginger and cook until softened.

In a small bowl measure out the soy sauce, honey and toasted sesame oil. Whisk until combined. Once the veggies have softened, add the sauce, combine, and move the heat to low. Then add the quinoa to pan, combine and then serve!

So delicious! I was puttering around my kitchen with some pretty low expectations but I can tell that this is going to be a Katherine classic. I’m obsessed with quinoa right now. It’s so easy to cook, filling and a nice change from my go to dish of noodles. I think this whole thing took about 20 mins to throw together.

I’m also new to using coconut oil and I really like it. I typically use extra virgin olive oil in my cooking but I like the hint of flavor that coconut oil adds to a dish. I need to figure out new ways to work coconut oil in to my meals.

Next time I think I’m even going to add an egg to make it resemble quinoa fried rice. Oh yes, that will be winning.

And because I am the height of excitement I am off to take a bath and crawl into freshly washed sheets. I have a 5k in the morning I need to rest up for!

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5 thoughts on “Quinoa Stir fry

  1. Cookies don’t look nearly as bad as you described. But since I had the same problem this week I would live some input from other readers.

  2. I get cookies like that and usually if I refrigerate them for 30 mins-an hour they puff up a bit more. Drives me nuts but try it!

    Quinoa is my new favorite since it’s gluten-free, I’ll have to try stir frying with it!

  3. Hey There! New reader here 🙂 And as I was reading I was going to ask you what you think of coconut butter–but then I got my answer. I love coconut, so if it DOES leave a little hint of flavor in there, that’s awesome. I guess I might avoid cooking eggs in it?? Or maybe that’s an experiment to be had 🙂

    I gotta check if my whole foods carries it!

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