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Quinoa and Black Bean Stir Fry

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You will be putting 1 cup of tonight’s cooked plain quinoa away in the fridge for Saturday’s Raspberry Breakfast Porridge

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Ingredients

  • 1 1/4 cups quinoa, rinsed
  • 1/4 tsp. sea salt
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1/2 cup onion, sliced
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 1 small zucchini, sliced
  • 1 small Japanese eggplant, peeled and chopped
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  • 1 cup shredded kale or spinach
  • 2 tsp. grated ginger
  • 1/4 tsp. black pepper
  • 2 eggs, beaten
  • 4 oz. leftover chicken breast, chopped (optional)
  • 1 can black beans, drained and rinsed
  • 3 green onions, chopped
  • 1/3 cup cilantro
  • 3 T tamari soy sauce
  • juice of 1/2 lime
  • 1 small red chile, chopped (optional)

Details

Adapted from lemonsandanchovies.com

Preparation

Step 1

Rinse quinoa in a fine mesh strainer prior to cooking to rinse off the natural bitter coating. Place quinoa in a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 10-15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook for about 2 minutes. Add zucchini, carrot, bell pepper, eggplant, greens, chile pepper and ginger. Stir frequently for about 2 minutes. Remove vegetables and return skillet to heat; add quinoa, along with beaten eggs. Cook, stirring constantly, until eggs are evenly distributed, about 2 minutes. Add vegetables, chicken, black beans, green onions, cilantro and soy sauce, lime juice and black pepper; cook 1 minute more.

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