Hopefully you know what I’m talking about when I talk about Quinoa Stir-fry, if not, don’t panic this recipe is perfect to discover this wholegrain. This is a very easy recipe, it will take you less than 30′ and your quinoa stir-fry with rice, mushrooms and courgette will be ready for tasting.
Do you want to know why quinoa is trending among foodies?
It has become the queen of the wholemeal revolution, it had already been used by vegetarians and vegan people but our consumption of it is quickly increasing because it has amazing health benefits and also it’s actually a gluten free grain. Its high level of proteins and fibre stand out from the rest and because of that, quinoa is the perfect ingredient to make a nourishing dish. Let’s make it happen!
In this recipe we will also use brown rice, I have to say that the first time I tried brown rice I wasn’t blown away. The package was waiting in the pantry for more than a month untiI I gave it a second chance after reading a lot about the benefits of this type of rice in comparison to white. Brown rice is a bit dry and it doesn’t absorb flavours as easily as white rice so I decided to create a really moist stir-fry mixing it with quinoa grains, this combination creates a well-balanced dish in terms of nutrition but also give the dish a nice texture.
Quinoa and rice go well together in this Quinoa Stir-fry, but what makes it the perfect couple is to dress the plate with soy sauce and a touch of ginger powder. It tastes so delicious and this sauce also adds a very pleasant spiciness to it.
How did it turn out for you?
Leave your comments and any ideas below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon.
This Quinoa Stir-Fry is a mix of quinoa, grown rice and sautéed vegetables. It makes a tasty and healthy lunch bowl in 30 minutes.
- 1 cup (100 g) brown rice
- 1/2 cup (50 g) red quinoa (or white instead), rinsed
- 1/2 cup (50 g) white quinoa, rinsed
- 1 bay leaf
- 1 tsp salt
- 4 cups (1L) water
- 1/2 lemon, juiced
- 4 garlic cloves (more to taste), minced
- 8-10 mushrooms, sliced
- 1 medium courgette, diced
- 3-4 Tbsp soy sauce
- 1/2 tsp ginger powder (more to taste)
Rinse the quinoa with cold water to remove its bitterness and drain.
Heat a large saucepan with 1 Tbsp of oil. Add the rice and the quinoa and stir for 2' and then add the water. Add the bay leaf, salt and place it over a high heat until it comes to the boil, then reduce to a low heat and cover with a lid. Simmer for 20', stirring occasionally. Before removing it from the heat check if the rice is cooked.
Drain the rice and quinoa if needed and squeeze the lemon over the mixture. Set aside for later.
In the mean time, prepare the vegetables and heat 2 Tbsp of olive oil in a large pan. Add the garlic and sauté for 2', then add the courgettes and fry for 5-8'. Finally add the mushrooms and cook for another 5' or until softened.
Mix the soy sauce and ginger powder together in a cup until well combined. Set aside for later.
Add the rice and the quinoa to the pan, mix well with the vegetables and then pour in the dressing. Stir for 2' and serve in bowls with some fresh herbs and sliced almonds to garnish.
*Keep in mind that quinoa expands much less than rice, so don't think you did anything wrong. That's why it's a good idea to mix the quinoa and rice together so you get a bigger portion without spending lots of money buying quinoa.