Quinoa and Vegetable Stir Fry

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As you know, I am currently on the lookout for quick, easy and delicious GLUTEN free meals my whole family can enjoy! One of my friends sent me the link to the this recipe and it was perfect!!  It came together super fast and was so tasty!  We all loved it.  I served it with some fabulous grilled  teriyaki chicken that I will post soon:)  I was thinking that you could easily add some shrimp, pork or chicken to this stir fry for a one pan dinner!  Next time I will add shrimp–yum!

So are you all ready for summer?!  I can not believe that school is out for us tomorrow!  This year has flown by, but hopefully summer is slow!  I am so excited to have my boys home and have a relaxing schedule for a few months!  I am looking forward to days at the pool!  I have been working on revamping our summer chore chart though.  This one from last year worked very well, but I am thinking about a few changes for this summer.  I want my boys to enjoy their summer, but I also feel it is so important to require some work, you know?!  I really want to raise hardworking boys and I am finding that it takes a lot of effort and planning on my part,  without the farm responsibilities  the older generations had.  Life seems to require less and less work these days and I worry about that a little.  How do you balance work and play during the summer months?  Tell me here, I could use some fresh ideas:)

Quinoa and Vegetable Stir Fry
Author: 
 
**Brown rice can be substituted for quinoa.
Ingredients
  • 1 cup pre-rinsed quinoa
  • 2 cups chicken broth (could use vegetable broth)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1 cup finely diced carrots
  • ½ cup minced green onions
  • 2 cloves garlic, minced
  • ½ cup frozen peas (thawed)
  • 2 eggs, beaten
  • Kosher or sea salt to taste
  • 2 tablespoons lite soy sauce (or Gluten-Free soy sauce, Tamari or Bragg Liquid Aminos), more or less to taste
Instructions
  1. Add the quinoa and broth, to a medium saucepan and turn to medium-high heat.  Cover, bring to a boil and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 minutes.  Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. I like to make the quinoa the night before or first thing in the morning.
  2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes.   Then add garlic and cook one additional minute.  Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

Recipe Source: Skinny MS

 

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