This recipe is DELICIOUS.
Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…
Randy licked his plate and complimented me after stuffing his face.
STIR “fry” MEDLEY
25 Oct 2017
Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.
Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.
Y.U.M.
Ingredients
Cook ½ c red Quinoa
Cook 1 cup brown whole grain rice
Chop:
½ yellow onion
2 garlic cloves (slice like dimes as thin as you can)
2 cups of kale
10 red cherry tomato, halved
1 cup sliced zucchini (like halved quarters)
½ can of Bushes Garbanzo beans
1T sweet basil
1 t red chili pepper flakes
2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)
Cook rice as directed. Set aside and keep warm.
Cook red quinoa as directed. Set aside and keep warm.
In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.
Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.
This was a BIG hit and SO easy too. Even in my tiny kitchen.
Hearty, filling and packed with nutrients.
Calories per serving
