Stir Fry Recipes A Great Way of Cooking Quinoa

I have to admit that only really great stir fry recipes appeal to me.  While I love the fresh vegetables and lean meats that come with stir fry recipes, I am not a huge fan of oriental cooking.  Still, when I came across a chicken stir fry recipes recently, I decided to try making quinoa stir fry.  Im always up for a new way of cooking quinoa and am eager to try quinoa chicken recipes.  (Especially low fat chicken recipes which stir fry almost always is!)

I got the inspiration for this dish from Jillian Michaels new book, The Master Your Metabolism Cookbook. If you havent already gotten it, its a great cookbook that I highly recommend!  (It has two great quinoa recipes to try.  I love the breakfast Quinoa Crunch!  Yummm!) The original stir fry recipe does not have as much kick and used rice (horrors!) rather than quinoa.  I really liked the crunchiness that the quinoa added to this stir fry recipe. I think is is much better than the original would have been.  (Not to mention healthier on most counts!)

So, give this chicken and vegetable stir fry recipe a shot!  Who knows it just may become one of your favorite quinoa recipes!

Quinoa Chicken Stir Fry with Asparagus, Red Pepper and Spinach

For the Quinoa:

  • 1 T Olive Oil
  • 1 cup rinsed quinoa
  • 3 cloves garlic
  • 1.5 cups chicken broth

For the Chicken and Stir Fry:

  • 2 T rice wine vinegar
  • 1 T plus 2 tsp sesame oil
  • 1 T lime juice
  • 1 tsp honey
  • 1 tsp red chiles, chopped finely
  • 1 lb boneless, skinless chicken
  • 1 T Braggs Amino Acids
  • 1/4 tsp red pepper flakes
  • 1 1/2 T organic virgin coconut oil
  • 6 minced garlic cloves
  • 1 T Fresh Ginger, grated
  • 1/2 red onion, sliced
  • 1 Red Bell pepper, sliced thin
  • 1 Green Bell pepper, sliced thin
  • 8 ounces asparagus, chopped into 1/2 pieces
  • 2/3 cup chicken broth
  • 5 oz fresh spinach, chopped

To make quinoa:

  • Heat oil over medium heat.  Add rinsed quinoa and cook for 10 minutes, stirring frequently.
  • Add garlic and cook for 30 seconds.
  • Add chicken broth and bring to a boil.  Reduce heat and cook covered for 15-18 minutes.
  • Allow to sit covered for 5 minutes.  Set aside.

To Make Stir Fry

  • Whisk together 1 T vinegar, 1 T sesame oil, lime juice, 1/2 tsp honey and chilies.  Add the chopped chicken and marinate for at least 30 minutes and up to 4 hours.
  • Whisk together Braggs, 1 T vinegar, 2 tsp sesame oil, 1 tsp honey, 1/4 tsp red pepper flakes.  This is your stir fry sauce.  Set aside.
  • Heat your wok set or a large pan over medium high heat.  Ad coconut oil.  (Be careful not to get too hot because coconut oil has a low smoking point.)  Once melted at garlic and ginger, stir for 10 second and add onion.  Cook fro 5 minutes.  Add chicken and cook for 2 minutes.  Add green pepper, red pepper and asparagus and cook for 1 minute.
  • Add in chicken broth.  Cover and cook for 4 minutes.  Add spinach, quinoa and stir fry sauce.  Toss well.  Remove from heat.


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