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!
Veggie-Loaded Quinoa Stir-Fry
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
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