This is one dish that has become one of my absolute favorites. It's spicy, tangy and full of that sweet-but-salty stir fry taste without being way too greasy. The original recipe came from The Fit Cook. I altered it, using mushrooms instead of sprouts, chili powder and cayenne pepper instead of chili garlic sauce, and grapeseed oil instead of sesame oil.
Ingredients
1 tablespoon grape seed oil
1 1/2 cups cooked quinoa
1 cup mushrooms
2 cups fresh spinach
2 tablespoons soy sauce
1 tablespoon sesame seeds
Cayenne Pepper
1 tablespoon grape seed oil
1 1/2 cups cooked quinoa
1 cup mushrooms
2 cups fresh spinach
2 tablespoons soy sauce
1 tablespoon sesame seeds
Cayenne Pepper
Chili Pepper
Salt
Garlic Powder
Cooking Directions
1. In a large non-stick pan, heat the oil on medium. Add the quinoa and mushrooms, and cook for 3-4 minutes. Add the spinach, soy sauce and sprinkle with Cayenne pepper and chili pepper according to taste. Add 1/4 tsp salt. Cook for another 1-2 minutes, until spinach is just beginning to wilt. Sprinkle with sesame seeds, and serve. Find the original recipe (also vegan) here.
.:*Rachel*:.
1. In a large non-stick pan, heat the oil on medium. Add the quinoa and mushrooms, and cook for 3-4 minutes. Add the spinach, soy sauce and sprinkle with Cayenne pepper and chili pepper according to taste. Add 1/4 tsp salt. Cook for another 1-2 minutes, until spinach is just beginning to wilt. Sprinkle with sesame seeds, and serve. Find the original recipe (also vegan) here.
.:*Rachel*:.
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