Quinoa Stir-Fry

It's been awhile since my last post.  I just returned on Monday from a 10 day trip to Ireland.  It was an amazing experience and I cannot wait to visit again, hopefully it will be sooner than later.  Stay tuned for my next post with highlights from my Ireland trip and a special recipe from a sweet couple we met while visiting their dairy farm just outside of Killarney.

This week has been busy for me, playing catch up at work and slowly adjusting back to eastern standard time.  For the past week and a half I've had someone else preparing my meals so it's been awhile since I've been in the kitchen.  I finally made it to the grocery store yesterday and decided to pick up ingredients for a stir-fry.  I am a big fan of stir-fry, it's easy and can be adapted to whatever ingredients you may have on hand.  I can remember growing up and my mom preparing stir-fry in her electric wok, circa late 1970s. Our usual recipe included chicken, frozen veggies, canned water chestnuts, bamboo shoots, and stir fry sauce served over white rice.  It doesn't sound like anything special but it's one of my comfort foods that always brings back good memories.

This particular recipe is an updated version of my childhood recipe with a healthy twist.  I don't eat meat anymore so I removed the chicken from the original recipe and added more fresh veggies.  I also forgot to buy ginger so I added extra garlic and a finely chopped jalapeno.  The final result was a slightly spicy mix of crunchy vegetables piled over a healthier version of fried rice.  Feel free to play around with the ingredients and make it your own.  Enjoy!

Quinoa Stir-Fry With Vegetables
Adapted from this recipe on Self.com
Serves 4

Ingredients:

• 3/4 cup quinoa, rinsed
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 1 clove garlic, sliced 
• 1 small jalapeno, chopped
• 2 cups sugar snap peas
• 1/4 teaspoon black pepper
• 1 egg, beaten 
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon low-sodium soy sauce

Directions:

1. Place quinoa in a small saucepan with 3/4 cup water. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. 
2. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. 
3. Add bell pepper, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. 
4. Add peas, sprinkle with 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. 
5. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. 
6. Add vegetables, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.