Quinoa Vegetable Stir-Fry
This recipe was born out of "scraps" night. That evening when you're looking in your fridge with no idea of what to make for dinner, so you start throwing together stuff. Sometimes it works and sometimes it doesn't.
This time it worked so well, my son asked for a repeat performance at breakfast. We're on our third week of making this so figured it was time to post.
Quinoa (pronounced keen-wa and not kee-noah like I once called it) takes only about 20 minutes to prep, but if you make ahead of time, that's one less step. Chop the sweet potatoes into smallish chunks and par-boil those ahead of time, too. Then this meal takes less than 20 minutes to make.
1 small onion, chopped 1 small head cauliflower (about 2 c), chopped small 2 garlic cloves, minced (or use garlic press) 1 c shiitake mushrooms, sliced 1.5 c cooked red quinoa (regular is fine, too, but red is prettier) 1 medium sweet potato, chopped and par-boiled (so it doesn't get mushy in the saute part) 2 tbsp Earth Balance or butter (antibiotic- and hormone-free) 1 tsp each of sage, thyme, and black pepper
Prep a skillet with oil and on medium heat, sauté the onion and cauliflower for about 5 minutes, till onions are translucent. Toss about a half tsp of sea salt on at this time. Add garlic and mushrooms and sauté another 3 minutes before adding in the quinoa, sweet potatoes and butter or substitute. Sauté a final 5 minutes, mixing well. Season with the rest of the sea salt, sage, and thyme. Add more seasoning, if desired. Serves 3-4.