Stir-Fry with Coconut Lime Quinoa

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I made a chicken stir fry with homemade teriyaki sauce over a coconut lime quinoa and the results were intensely satisfying. Crispy veggies, asian flavors, healthy, and delicious. Enjoyable with or without chicken! 

Stir-Fry with Coconut Lime Quinoa

ingredients, quinoa, lime, coconut milk, ginger, garlic, veggie broth, chicken, and a ton of vegetables!

Stir-Fry with Coconut Lime Quinoa

sauteed chicken goes great with coconut lime quinoa

Stir-Fry with Coconut Lime Quinoa

stirfry with plenty of fresh veggies

Stir-Fry with Coconut Lime Quinoa

coconut milk and lime enhance the quinoa

Stir-Fry with Coconut Lime QuinoaStir-Fry with Coconut Lime Quinoa

Homemade teriyaki sauce

Stir-Fry with Coconut Lime Quinoa

The coconut lime quinoa goes great with stir fry

Stir-Fry with Coconut Lime Quinoa

the main course!

Stir-Fry with Coconut Lime Quinoa
Author: 
Recipe type: stirfry
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
I made a chicken stir fry with homemade teriyaki sauce over a coconut lime quinoa and the results were intensely satisfying. Crispy veggies, asian flavors, healthy, and delicious. Enjoy.
Ingredients
  • Quinoa:
  • 1½ cup quinoa
  • 1 lime, zested
  • 1 15oz can of coconut milk
  • 1 cup water or veggie broth
  • Teriyaki Sauce:
  • ½ cup Mirin (Eden Organic Brand or other brand without fructose)
  • ½ cup Gluten Free Tamari
  • 1 clove minced garlic
  • 1 teaspoon minced fresh ginger
  • Stir-Fry:
  • 1 lb. diced boneless chicken breast (optional – for phases 1 & 3)
  • 2 tablespoons coconut oil
  • 2 cloves of garlic minced
  • 2 teaspoons minced fresh ginger
  • 1 small white onion
  • 4-5 Sunchokes, chopped
  • 1 celery stalk cut into chunks
  • 1 cup green beans
  • 4 baby bok choy, chopped
  • 1 cup of enoki or shitake mushrooms
  • ½ cup snow peas
  • ½ bunch cilantro, chopped
Instructions
  1. Mix the quinoa, lime zest, coconut milk and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 30 minutes.
  2. In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
  3. In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed. If you are including chicken in the stir try, add the diced chicken to the pan and cook for 4-5 minutes, until lightly brown – turning once. Toss in all of your veggies (except cilantro). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
  4. Scoop a large spoonful of quinoa into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top cilantro.

 

 

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