You might be asking where’s the protein? Rest assured there’s enough in this bowl to be called a meal. While classified as an ancient “grain”, quinoa is actually a seed that’s high in protein and fibre. (If you’re vegetarian, know that it supplies complete protein)
While imparting richness to the sauce, the almond butter also adds an additional amount.
- 1 cup quinoa
- 2 Tbsp almond butter (you could use peanut butter as well)
- 1 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 1/2 cup water, divided
- 2 Tbsp low-sodium soy sauce or coconut aminos, divided
- 1-2 Tbsp olive or coconut oil
- 1 medium onion, diced
- 3 medium heads of broccoli, chopped into 1-inch pieces
- 2 medium carrots, chopped into 1-inch pieces
- 2 handfuls of sliced mushrooms
- 2 garlic cloves, minced
- ½- 1 tsp chili flakes (more if you like it really spicy!)
- Bring 2 cups of water to a boil, then add 1 cup of rinsed quinoa (rinsing removes the bitterness). Cover and cook for 12 minutes. Remove from heat and let sit for 15 minutes while preparing remaining ingredients.
- For sauce: Whisk together almond butter, brown sugar, rice vinegar, water and 1 Tbsp soy sauce or aminos. Once smooth, set aside.
- In a large skillet, heat 1 Tbsp olive or coconut oil over medium heat. Add onion, broccoli and carrots; cook until slightly tender (about 5-8 minutes). Add garlic
- Add ¼ cup water and 1 Tbsp soy sauce or aminos to vegetables, plus mushrooms and chili flakes, and cook until all vegetables are desired texture and liquid has evaporated. (Some like stir fry vegetables soft, about 5 minutes, some like vegetables well fried and brown, about 7-8 minutes.)
- Remove from heat, stir in sauce and quinoa.
Makes 4 servings.
Inspired by EatingWell Jan/Feb 2011