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Quinoa and Veggie Stir Fry

On our last big shopping trip, Lauren and I opted to pick up some quinoa. The  quinoa was originally purchased for breakfast, I had planned on cooking it in almond milk and adding raw walnuts and berries, but ended up utilizing it in a tasty dinner recipe. Instead we put together a super delicious meal with sprouts, tofu, soy sauce and greens–it tasted like a Thai and Vietnamese fusion.

Known as “the gold of the Incas”, quinoa is super healthy, and ironically not a true grain. Quinoa is a species of chenopodium**. When one consumes quinoa, they are not consuming a grain but small cooked seeds. Quinoa is closely related to beets, spinach and tumbleweeds. A gluten free food, quinoa is also incredibly nutrient rich and high in protein and fiber! I will definitely be posting many other recipes in the near future containing quinoa, as I am trying to further reduce my gluten intake.

**Chenopodium- is a subfamily of the flowering plant family Amaranthaceae, formerly classified in family Chenopodiaceae. (spinach is in this subfamily) The plants are often known as “goosefoots”. The genus Chenopodium contains several plants of minor to moderate importance as food crops as leaf vegetables – used like the closely related Spinach (Spinacia oleracea) and like similar plants called quelite in Mexico – and pseudocereals. These include White Goosefoot (C. album), Good King Henry (C. bonus-henricus), Strawberry Blite (C. capitatum), Leafy Goosefoot (C. foliosum), Kañiwa (C. pallidicaule) and Quinoa (C. quinoa).

for more info:

Quinoa and Veggie Stir Fry

What you’ll need:

1 cup water

1/2 cup quinoa (try to buy organic)

1/4 block of tofu, cubed (optional, you could also just add an extra serving of veggies)

1/4 cup spinach

1/2 cup sprouted pea shoots (be sure to wash thoroughly prior to cooking)

1/3 zucchini, sliced

2 tablespoons finely minced leeks

2 tablespoons soy sauce

1 tablespoon garlic powder (or minced fresh garlic)

1 teaspoon black pepper

1 teaspoon sea salt

1 teaspoon hot sauce (or crushed red pepper)

1 tablespoon Earth Balance butter, unrefined coconut oil, or canola oil

Add water to pot. Bring water to a boil, add quinoa. Once boiling reduce to low. Allow to simmer (Generally Quinoa only needs about 10-15 minutes in cooking time)

Bring out a large skillet or wok. Melt butter or oil. Add all other ingredients. Cook on high for about one minute, reduce to low. Stir until all ingredients are tender. Once quinoa has finished, add quinoa to skillet. Combine. Add more sauce, or additional seasonings to taste.)

And there you go, a super tasty healthy din din (or lunch)

About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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