I seem to be in a green mood here recently. Hopefully that’s a good thing.
This recipe began – 100% – out of a salad dressing I had made.
Having said that, please assume ONE HUNDRED percent that this is destined to not be a traditional stir-fry recipe. It doesn’t include soy sauce. It lacks sesame seed oil. And, it has quinoa. And cumin. Traditional stir-fry? I think not.
Green Quinoa Stir-Fry
2 Tablespoons water
2 Tablespoons honey
2 Tablespoons rice vinegar – unseasoned
2 Tablespoons oil (I used olive oil)
2 pinches ground cumin
salt and pepper, to taste
1/2 cup chopped onion (I used the remains of a sweet white onion that I had)
2 teaspoons oil (I used olive oil)
1 cup chopped fresh green beans
1 cup frozen green peas – thawed
1 cup chopped zucchini
2 cloves fresh garlic – smashed and chopped
2 cups cooked grain (I used Seeds of Change quinoa and brown rice blend, although you can pretty much substitute any grain here)
1/4 cup sliced raw almonds
Directions: In a small mixing bowl (or even condiment bowl) combine the first 5 lines of ingredients – water, honey, rice vinegar, 2 Tablespoons oil, and cumin. Microwave on high for 20 seconds, so that mixture can be stirred until well combined. Season with salt and pepper and set aside. This is the “dressing” or “sauce” for the stir-fry.
Note: if you accidentally “dump” too much pepper in the dressing, it still turns out fine. I made this twice – once with pepper mishap and once without – and both times the dressing came out pretty similar (unless you use a “super hot freshly ground peppercorn” type of pepper… then – watch out).
Next, place a wok (if you have it! Or – use a large skillet if not) over medium to medium-high heat. Add 2 teaspoons oil and onions. Sauté until onions are tender. Add: green beans, peas, zucchini, and garlic to pan. Continue sautéing until veggies are tender. Add grain to pan (stir!) and cook until warmed through. Remove from heat. Stir in almonds and dressing into the grain-veggie mixture in the pan. Garnish with additional sliced almonds (optional) and serve.
Makes: 4 servings