If you have leftover cooked rice or quinoa during your Daniel Fast, a stir fry with vegetables is a good way to repurpose those leftovers. Quinoa works as well as rice for this dish, but provides more protein to your meal – about 8g protein and 5g of fiber in one cup of quinoa.
Saute quinoa and vegetables with coconut or sesame oil and top with sliced almonds and sesame seeds for flavor and crunch.
If you’re not limited to a Daniel Fast or vegan diet, you can also top with some sliced chicken, tofu, add in a scrambled egg, or pour teriyaki or your stir fry sauce of choice over the top.
- 2 cups cooked quinoa
- 1-2 TBS coconut oil
- 8oz Shitake or stir fry mushrooms
- 2 cups stir fry vegetable blend (broccoli, carrots, snow peas, bok choy) fresh or frozen
- 1/2 cup edamame
- 2 TBS soy sauce or Bragg's liquid aminos (or teriyaki sauce)
- 2 green onions, sliced
- 2 TBS sesame seeds
- 1/4 cup sliced almonds
- Heat coconut oil in skillet or wok over medium high heat
- Stir fry mushrooms until browned, about five minutes, and remove
- Stir fry remaining vegetables until tender, about 5-7 minutes, and remove
- Add additional coconut oil if needed and sauté quinoa until heated through, stirring frequently, about 5 minutes
- Return all vegetables to pan and mix with quinoa, add sauce of choice
- Divide into bowls, top with green onions, sesame seeds, and almonds and serve immediately
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