Stir-Fry with Coconut Lime Quinoa

Don’t be put off by this three-part recipe. The quinoa and teriyaki sauce can be made in minutes. The stir-fry is full of veggies that can be quickly chopped and steamed while the quinoa is cooking.

Stir-Fry with Coconut Lime Quinoa

Ingredients

Quinoa:
1 1/2 cup quinoa
1 lime, zested
1 15oz can of coconut milk
1 cup water or veggie broth

Teriyaki Sauce:
½ cup Mirin (Eden Organic Brand or other brand without fructose)
½ cup Gluten Free Tamari
1 clove minced garlic
1 teaspoon minced fresh ginger

Stir-Fry:
1 lb. diced boneless chicken breast (organic)
2 tablespoons coconut oil
2 cloves of garlic minced
2 teaspoons minced fresh ginger
1 small white onion
4-5 Sunchokes, chopped
1 celery stalk cut into chunks
1 cup green beans
4 baby bok choy, chopped
1 cup of enoki or shitake mushrooms
½ cup snow peas
½ bunch cilantro, chopped

Instructions

1. Mix the quinoa, lime zest, coconut milk and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover.  Cook until all the liquid has been soaked in the quinoa, about 30 minutes.
2. In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
3. In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed.  If you are including chicken in the stir try, add the diced chicken to the pan and cook for 4-5 minutes, until lightly brown – turning once.
4. Toss in all of your veggies (except cilantro). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
5. Scoop a large spoonful of quinoa into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top cilantro.

Serves 4.

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