This recipe is proof that Asian can be made healthy too! Stir fry is very delicious, and it’s easy and quick to make. It’s also an excellent way to combine a superfood, like quinoa, with all the remains of vegetables you have in the fridge. LITERALLY, all of them.
A superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. Quinoa is part of this category for the following reasons:
- 1 cup of cooked quinoa has 5 grams of fiber and 8 grams of complete protein so helps us stay full for longer periods of time.
- Contains antioxidants that have anti-inflammatory, anti-cancer, anti-viral, and anti-depressants properties.
- It is naturally gluten free.
- It has a low glycemic index, which is good for controlling blood sugar levels and metabolic health.
- It’s high in iron, potassium, magnesium and zinc
- Helps control triglyceride levels
Quinoa is very easy to prepare and besides eating it alone or in a stir fry, you can also add it to salads, to wraps, to chili, as vegetable stuffing, as the “bread” in breaded fish or chicken, to hamburgers for consistency, and many other options!
If you are one of those people that don’t eat quinoa because it has too many calories I advise that you start thinking differently. The calories in-calories out equation DOES NOT work, it completely obsolete since 1995. You have to start looking at the quality of foods and where the calories are coming from. Honestly, if the amount of calories is really so important to you then you wouldn’t be eating almonds either, and white pasta would be “healthier” than quinoa… think about it…
- Ingredients:
- 10-12 oz of chicken breasts diced in 2cm
- ⅛ cup toasted sesame oil
- ⅛ cup tamari
- 1 tablespoon rice vinegar
- 1 tsp of whole grain Dijon
- 1 tsp fresh ginger
- 1 garlic clove
- 1 cup purple cabbage into thin strips
- 1 cup of bok choi or spinach
- 1 cup brussels sprouts chopped in half
- ½ cup carrot chopped into thick slices
- 1 cup cooked quinoa
- ¼ cup cashews
- Make a marinade with the toasted sesame oil, tamari, vinegar rice, dijon, fresh ginger, and garlic.
- Add the chopped chicken into the marinade. Let marinate for 20 minutes.
- Cook the chicken in a skillet or wok at high temperature for about 4 min.
- Add the Brussels sprouts and cook 2 min. Add carrots and cook 2 min. Add purple cabbage and bok choi.
- Finally add 1 cup cooked quinoa and ¼ cup cashews.
- Enjoy!
Leave a Reply