Quinoa Stir Fry
Recipe type: Plant Based Gluten Free Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
A wonderful and nutritive stir fry with lots of protein and flavor!
  • 1 block extra firm organic tofu
  • 1½ cups quinoa
  • 1 3.5 oz pack of Enoki mushrooms
  • 1 3.5 oz pack of Bunapi mushrooms
  • 1 yellow onion
  • 1 bunch kale
  • 1 golden beet
  • 2 tbsp coconut or avocado oil
  • Sea salt
  • Pepper
  • Marinade For Tofu
  • 2 tbsp tahini
  • 1 tbsp organic tamari
  • 1 tbsp organic sriracha sauce
  • 1 tbsp water
  • 3 cloves garlic chopped small
  1. Drain tofu and press water out. If you don't have a tofu press you can always wrap your tofu in a clean towel and weight it so water presses out.
  2. Cook your quinoa as directed or you can use the boiling method. In a large pot of salted water with the juice of one lemon boil the quinoa for about 10-12 minutes and then drain the water. Set aside
  3. Separate each Bunapi mushrooms and cut of the thick bottom off of the Enoki mushroms and separate them. Set aside
  4. Wash and remove stems from kale and break apart into pieces and set aside
  5. Cut the beet in half and then thinly slice the halves so you have half circles
  6. Dice the yellow onion.
  7. Mix all of the tofu marinade ingredients together and coat your cubed tofu well
  8. In a pre heated iron skillet or wok add the oil add the oil and sauté the tofu until golden. Remove from pan and set aside
  9. Next sauté the onions and add salt to taste
  10. Next add the golden beets and cook for a few more minutes
  11. Now add the mushrooms and stir to combine
  12. Taste for salt and pepper
  13. Now stir in the quinoa, kale, and tofu and stir well to combine for a minute or so until the kale wilts a little but still maintains its bright green color
  14. Serve with organic sriracha sauce or other sauce of choice
  15. Enjoy!
Recipe by Peoples Nutritional Consulting at http://peoplesnutritionalcoaching.com/2015/03/quinoa-stir-fry/