thai quinoa stir fry
Ingredients
1 carrot
1/2 red onion diced
1 red bell pepper
1 C sliced mushrooms
1 C bean sprouts
2 C cauliflower florets
1 hot pepper diced
2 C chopped asian cabbage
2 C chopped bok choy
1/4 C chopped cilantro
1/4 C chopped basil
1 tbsp olive oil
salt + pepper to taste
1 C quinoa
Sauce
2 minced garlic cloves
juice from 1 lime
1 tbsp soy sauce
1 tbsp vegetarian hoisin sauce
2/3 C coconut milk
1/2 tsp red pepper flakes
1 tsp brown sugar
1 tsp chili sauce
**makes 4-6 servings
Instruction
Combine all sauce ingredients into a bowl and whisk until the sauce comes together and is smooth. Set aside.
Cook one cup of quinoa in a separate pot and set aside.
Slice the carrot and red bell pepper into long thin strips and set aside. Chop and soak the cabbage and bok choy in a large bowl of cold water, this will ensure the veggies are nice and clean. Remove and dry.
In a large wok sauté the red onion, mushrooms, garlic and s+p in olive oil for 5 minutes on medium heat. Add the carrot, cauliflower, bell pepper, hot pepper, and two tbsp of the sauce. Cook on medium for 5 minutes stirring often.
Add the bok choy and cabbage to the wok, give everything a good toss and cook for another 2 minutes.
Pour the remaining sauce over the stir fry, add the quinoa, bean sprouts, fresh cilantro and basil and toss until evenly combined. Garnish with a fresh lime wheel.
Serve while hot.