Brown rice and quinoa stir fry veggie bowl

I love a good, quick throw together meal, and this one came as a spark of inspiration when I was looking for something to have for lunch today. I’m a big fan of stir fries, however they can be pretty unhealthy. This one is a veggie-packed version, full of nutrient dense veggies, brown rice and quinoa. 
*Please note, I usually keep pre-cooked quinoa and brown rice in the freezer, so it literally took me 10 minutes to throw this together. 

Serves 2-3 (depending on serve sizes)
Prep time: 5 minutes
Cooking time: 8 minutes
 
Ingredients:

  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked brown rice
  • 1/2 red capsicum, diced
  • 3 asparagus shoots, diced
  • 1 small can corn, drained
  • handful of beetroot leaves and stems (or just use spinach)
  • 2 mushrooms, diced
  • 1 tsp olive oil
  • 2 tsp honey
  • 1 tsp garlic
  • 1 tsp grated ginger
  • 1 tsp salt reduced soy sauce
  • juice of 1/2 lime
  • small bunch of coriander, chopped
  • 1 tsp sesame seeds
Method:
  • Heat olive oil on a medium heat in a large wok or fry pan. Add the capsicum, asparagus, corn, beetroot stems (not leaves), and mushrooms. Heat through for 5 minutes until soft.
  • Add honey, garlic, ginger, soy sauce and lime juice, and mix through.
  • Add pre-cooked quinoa and rice, heat for another 5 minutes until rice and quinoa are hot, then add beetroot leaves (or spinach if using).
  • Place on plates and top with chopped coriander and sesame seeds.

 

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