June 12, 2012

Quinoa Stir-Fry

I realized tonight that I've become a better cook in terms of using CSA vegetables.  In this recipe, I used yukina, baby pac choi, and green garlic from my box, Swiss chard from my container garden and a red bell pepper that was languishing in my fridge.

Asian greens, such as pac choi (bok choy), yukina and mizuna, work beautifully with garlic and ginger, which is the base of any good stir-fry.  Although all of these greens can also be eaten in salads, steamed, sauteed, or cooked in soups.

Quinoa Stir-Fry 

Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients (4 servings)
  • 2/3 cup quinoa
  • 1 1/3 cups vegetable broth
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger
  • 3 cups of greens (such as yukina, pac choi (bok choy), Swiss chard, spinach), torn into bite-size pieces
  • 1 bunch green garlic (or green onions), sliced
  • In a large saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, and simmer over low for 15 minutes. Remove from heat, and let stand 5 minutes.
  • As soon as the quinoa reaches the end of its cooking time, heat vegetable oil in a large skillet over medium-high heat. Add onion, carrots, bell pepper, garlic, almonds and sunflower seeds. Saute until vegetables are tender-crisp, about 7 minutes.
  • Add soy sauce, fresh ginger, greens and quinoa. Mix well until greens are wilted, about 1 minute. Divide among four plates and top with green garlic.
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1 comment:

  1. This dish looks too pretty to eat. I love how colorful it is.