Thursday, October 17, 2013

Pumpkin Quinoa Stir Fry

Instead of fried rice (which I do love but it's not too healthy) try this delicious and colorful Pumpkin Quinoa Stir Fry!  Loaded with flavor and protein (thank you quinoa for containing ALL essential amino acids) this dish is hearty and will satisfy at the dinner table.  Why not bring the Fall season indoors with this fragrant, beautiful, and quick dish!

Ingredients:
Serves 2
Pumpkin Quinoa Stir Fry:
1 cup tri color quinoa, cooked (plain quinoa works as well)
1/2 cup tempeh, cut in bite-sized cubes
2 cups pumpkin, cubed
1/2 cup red onion, sliced in crescents
4 cups curly green kale, chopped and de-stemmed OR spinach
1 tsp. fresh ginger, minced
1 Tbsp. fresh garlic, crushed, minced
1/4 cup cherry tomatoes
1/2 cup red or yellow bell pepper, chopped
1/4 cup zucchini, cut in quarter moons OR 1/4 cup broccoli florets
2 Tbsp. coconut oil
1 tsp. coriander
Pinch of cayenne
Salt and Pepper to taste
3-4 Tbsp. Tamari or Soy Sauce (organic, non gmo)
Sesame Seeds to garnish (optional)
Cilantro to garnish (optional)


Method:
In a sauté pan, add the coconut oil and bring to medium-high heat.  Add the onions, ginger, and tempeh and add 2 Tbsp. tamari.  Stir occassionaly and cook for 3-5 minutes or until onions begin to soften.  Add pumpkin, bell pepper, zucchini or broccoli, and kale or spinach.  Cook for about 10 minutes, stir occasionally.  Add the spices, the cooked quinoa, the rest of the tamari and the cherry tomatoes.  Cook for two minutes and then lower to medium-low heat.  Cook for additional 5 minutes or until kale is wilted.

To plate:
Scoop into bowl, garnish with sesame seeds, cilantro, and sriracha!  Enjoy!
Craving some dessert?  Why not try my Raw Pumpkin Pie with Coconut Frosting?
I hope you enjoy these recipes! Thank you for stopping by!


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