I've been on this diet for almost 2 months now and every once in awhile I just crave something bad for me. Usually chocolate. But last week I wanted PF Changs. BADLY. So, from that craving, Quinoa Stir Fry was born.
I don't mean to pat myself on the back here, but this is one of my best, dreamed up concoctions. It worked out exactly as I thought it would in my head. If you want a healthier take a stir fry, you've got to try it.
Also, I have some optional ingredients listed. I don't eat eggs, so I left that out, and my snow peas had just gone bad (opps, forgot I had those). I marinated some chicken, which Chris grilled for me and he served his sliced (the pic below was his plate) and I diced mine and mixed it in. As a side, we had edamame, which I had to fight Brody for. We both have a slight addiction to that stuff. Yuuuum.
Quinoa Stir Fry!
2 cups quinoa, rinsed well
2 cups water
2 cups finely chopped and peeled carrots
3/4 cup chopped cilantro
4 cloves of garlic, minced
3 Tablespoons finely chopped chives
1 teaspoon grated ginger
5 Tablespoons low sodium soy sauce
2 teaspoons sriracha
2 Tablespoons vegetable oil, DIVIDED
OPTIONAL: Grilled chicken breast, eggs, snow peas etc.
Rinse quinoa well. This removes that waxy, nutty taste. Add quinoa and water to a pot. Bring to boil, reduce to simmer. Cook about 15-20 minutes, or until all the water is absorbed and quinoa is cooked through. Fluff with a fork. Set aside.
Mix soy sauce and sriracha together and set aside.
Add 1 Tablespoon oil to a skillet or wok. Add your carrots. Salt and pepper them, and cook over medium-high heat stirring frequently. Cook about 4 minutes and then add ginger and garlic. Cook 1-2 more minutes. Remove to a bowl and set aside. Heat remaining 1T of oil in the skillet/wok. Add your quinoa. Stir fry the quinoa for about 3-4 minutes, then add your carrot mixture back in. Cook another couple of minutes and then add in your soy sauce mixture. Cook another 1-2 minutes.
Remove from heat, and place quinoa in a bowl. Stir in your cilantro and chives.