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Ingredients
- 2 cups quinoa - measure when cooked
- 1 bunch asparagus - chopped
- 1 zucchini - chopped
- 1 red pepper - seeded and sliced
- 1 cup snow peas
- 2 cloves garlic - minced
- 1/4 tsp crushed red pepper flakes
- coconut aminos or low sodium soy sauce to taste
- 3 tbsp hemp seeds (optional)
- 1 tbsp coconut oil
Ingredients
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Instructions
- Heat coconut oil in a large skillet or wok over high heat. Add chopped veggies and toss frequently to cook the veggies without burning. When making stir fry, you want a high heat to keep them crisp, yet tender (not mushy). Cook until veggies are tender (about 7-10 minutes), add garlic, crushed red pepper flakes, salt, pepper, and coconut aminos or soy sauce to taste.
- Serve over cooked quinoa and sprinkle with hemp seeds for a nutritional boost. (Hemp seeds are a great source of magnesium, something that many women don't get enough of.)
- Optional: add scrambled eggs for extra flavor, fat, and protein.