Well, for starters, it was delicious! My meal plan went a little like this:
Breakfast– hard-boiled egg with salt and pepper; triple berry smoothie with organic flaxseed, organic chia seeds, almond milk, organic lime juice, and organic blue agave nectar (alternative sweetener)
Lunch– kiwi; chips made from organic blue corn, quinoa, and flaxseed (can’t believe I found clean chips!!!); and organic hummus with chili pepper
Dinner– green tea with organic honey, spinach salad that included strawberries and organic miso ginger dressing, and this, lovely stir-fry I spontaneously whipped up, which I will now provide the recipe for…
Sadie’s Damn Good Quinoa Stir-Fry with Sesame Lime Sauce
1/2 tsp sunflower oil
1/2 tsp olive oil
1 red bell pepper(diced)
1/2 yellow onion(diced)
2 cups fresh white mushrooms
1/2 tbsp minced garlic
1 cup uncooked Quinoa (can sub brown rice if needed)
Note: I use two types of oils because Sunflower oil is high in polyunsaturated fat, while olive oil is high in monounsaturated fat (aka they balance each other out in GOOD fats… you want this) but it is totally not necessary. Any oil works.
1/3 cup rice cooking wine
1/4 cup organic lime juice
1/3 cup low sodium soy sauce
3 tsp rice vinegar
3 tsp Siracha Chili Garlic Sauce
1 tsp brown sugar
4 tsp sesame oil
Note: You can alter this sauce to taste…. I’m not too positive how necessary the rice cooking wine is. My Chinese roommates have a crap ton of Asian cooking stuff so I just dug in and threw some flavors together (which is obviously acceptable since I clean up after them on the regular). The most essential part is the soy sauce, lime juice, and sesame oil.
- Cook the quinoa (or brown rice) according to the directions on the box. Let it sit in the fridge until cold.
- Combine all sauce ingredients in a bowl and whisk.
- In a large skillet, add oil and onions and begin the fry on a high heat. After the onions begin to turn translucent, throw in your peppers and garlic, and turn down to a mid-high heat. Let this cook while constantly stirring. After the red pepper has become relatively tender, add the mushrooms and cook another minute. Keep stirring!
- Turn down the heat a bit more, scrape your veggie mixture to the side of the pan and scramble both eggs in the empty spot. Add these to you veggies.
- Add your quinoa to the skillet and mix well. Add sauce and cook until quinoa is hot.
- Remove from heat and dig in!