Quinoa Stir Fry

For some reason I have quinoa in my pantry. Actually, I remember why now….. At work we have a chili we make with quinoa. When added to the mix of things, the quinoa made these pretty little spirals. Inspired by looks, I got some. As I was hiking (which seems to be when creativity and inspiration hit most) I was thinking what to do with it. STIR FRY. Loud and clear it came to me. So as I biked to the store to make plantain pizza, I stopped frequently in the produce section to let inspiration take over. I eyed peppers several times. I’d reach out to pick one up, before retracting it once again. Over and over I contemplated them over and over again, before it hit me that I was going to toss some kale into the mix instead. Ooh, let’s do some celery. How about garlic, because I love everything about garlic. Got to have an onion. Red of course, we need to add some color and different nutrients into the mix. Take some of those Brussles sprouts you got for dinner with Tab and add just a few of those two. Boom, something is happening. The really good thing, was that this was easy to make. A one and done skillet meal is always great.

Quinoa Stir Fry

  • 1/2 cupQuinoa
  • 1 tbsp coconut oil
  • 1 stalk celery, sliced
  • 1/4 onion, thinly sliced
  • 1 tbsp minced garlic
  • 3 Brussels sprouts, chopped
  • 3 leaves of kale
  • 3 oz. of pork, thinly sliced
  • Sea salt and pepper to taste
  • Habanero seasoning (optional)

Let’s Make it Happen: So I have a bad habit of not measuring. In this instance, I was bad and poured some water in a pot over some quinoa. Covered it with a lead and cooked it until the quinoa absorbed the water and it puffed up. While that was going on, I heated the coconut oil and started adding veggies. My order was: celery, garlic, onion, and Brussels. Next I added the pork and covered the whole skillet. Letting it cook. I wanted a light saute on the kale, so I allowed the pork to cook first. Stir in the quinoa. Season. Dish it out and eat!

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