Loaded Quinoa Stir-Fry

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I am big on getting a big serving size for a small amount of calories. Perhaps I even eat too many massive bowls of just lettuce with vinegar. (I know that sounds weird, but I don’t eat it because I want to lose weight or anything, I eat it because I literally crave it!) Anyway, I know it’s actually not the greatest thing to eat big portion sizes, even when it’s healthy, only because I don’t think our bodies are really built to eat a ton at once. Still, this recipe ROCKS! You can absolutely up the serving size to give each serving a smaller measurement, but for me this is a solid, hearty dinner and I didn’t feel overly full or uncomfortable after eating the large serving size!

So let’s get to it. You get 2 and 1/4 cups of this delicious flavor-loaded quinoa stir fry for UNDER 300 calories! That’s the power of bulking up a recipe with fresh veggies. :) This can easily be modified to be vegetarian/vegan if you omit the chicken. BTW – I think I have mentioned before what a big fan I am of the blog Eat Yourself Skinny¬†- the chicken I used in this recipe is her Lemon Chicken¬†except I used rosemary instead of thyme. SO GOOD. Seriously. The best, most flavorful chicken ever! And easy to boot. So yeah, make that! In addition to using that lemon chicken, I also was inspired to make this recipe after seeing her Summer Quinoa Salad – I just made a couple adjustments here and there.

Truly there are so many quinoa concoctions out there these days, but I tell you this one is reeeal good! It’s great cold as lunch the next day too! Then again, that could just be me. I loooove cold food – cold mac n cheese, cold pizza, cold steamed veggies — the only thing I don’t enjoy cold is probably eggs. Anyway, off on a tangent again…

Make this recipe and let me know how it goes!

Enjoy!

xoxo

Callie

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Veggie-Loaded Quinoa Stir-Fry

Serves 4

per serving (about 2 1/4 cups): 294 calories, 6.75g fat, 640mg sodium, 39.5g carbs, 8.25g fiber, 9.25g sugars, 29g protein

Ingredients:

1 cup cooked quinoa

8 oz. cooked chicken breast, chopped or shredded

3 cups small broccoli florets

3 cups sliced zucchini, halved

1 red bell pepper, chopped

1 red onion, chopped

1 tsp. chopped garlic

1 cup canned no-salt-added corn, drained (or thawed from frozen)

3/4 cup canned black beans, drained and rinsed

1/4 cup fresh lemon juice

2 tbsp. balsamic vinegar

1 tbsp. olive oil

1/2 tsp. each salt and black pepper

1/8 tsp. red pepper flakes

Directions:
Bring a large skillet with a lid to medium-high heat. Add broccoli florets, zucchini, and 3 tbsp. water. Cover and cook until softened, about 5-7 minutes. Uncover and cook another 1-2 minutes, until water is evaporated. Add bell pepper and red onion, and cook and stir until softened, about 3 – 5 minutes. Add corn, black beans, and chicken and cook until warm, about 3 minutes. Remove from heat and let cool slightly.
To make the dressing, in a medium bowl, whisk together lemon juice, balsamic vinegar, olive oil, black pepper, salt and red pepper flakes.
Add cooked quinoa and dressing to the large skillet with veggie mixture and mix well.
Serve and enjoy!
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