After a kettle bell workout Thai fried quinoa and chicken meatballs seemed like the perfect mixture of carbohydrates and protein.
Thai Fried Quinoa(adapted from peas and thank you)
- 1 cup dry quinoa
- 1 cup light coconut milk
- 1 cup chicken or vegetable broth
- 1 tsp. of extra virgin olive oil
- 1/2 cup chopped green onions
- tsp. garlic, minced
- 1 cup frozen peas and carrots
- 3 cups of baby spinach
- 1 tbsp. of Bragg’s amino acids(gluten free)
- 1 tsp. of agave nectar
- 1 egg
- 1/2 cup cilantro, minced
- lime, cut into wedges
Instructions
- Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
- Combine light coconut milk and broth and add to quinoa.
- Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
- Meanwhile, coat a large skillet with of oil and place over medium-high heat. Add green onion and garlic and sauté 2-3 minutes.
- Add peas & carrots, spinach and 1/4 cup of cilantro and sauté for an additional minute.
- Then the amino acids and agave nectar and mix thoroughly.
- Make a hole in the middle of the skillet and add the egg and scramble.
- Add quinoa to the skillet and cook for 2-4 minutes or until slightly crispy.
- Serve and garnish with cilantro and lime wedges.
For dessert I had a red grapefruit for dessert – it’s been my nightly go to for a little something sweet!
I’m off to take one more look at my clinical assignment ONE more time & to watch the first episode of season 2 Downton Episode. I’m so excited!
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