So I’m kicking off this week with a super healthy stir fry, this Brussels sprout and quinoa stir fry is a simple recipe but tastes great. If you have read some of my previous posts you may know that I like Brussels sprouts, but I stand alone, no one else in my little family likes them. So I went on a bit of a mission to try to convert them, and I won, woo hoo 😉
This is the recipe that won them over, just! Maybe it was the sweetness of the cranberries, or the the crunch of the cashews or maybe it was those sprouts ha! Well they loved it, even my girl and she really, like really does not like sprouts! So if you are looking for a recipe to liven up your sprouts then here you go, this one may just do the trick 😉
Why is this dish so healthy? Well it’s high in protein due to the quinoa and cashews, the sprouts are and excellent source of vitamin C and K. They are a very good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids.
Now just a quick note, and you have to trust me on this one, this recipe tastes a lot better than it photographs, trust me 😉 I’m going with this though as I know it’s not the best looking food I’ve posted here but it is super healthy, it tastes really great and friends, this is what real food looks like.
Serves: 4 Time: 30 minutes
50g dried cranberries
200g Brussels sprouts,
80g yellow pepper ( about 1/2 a pepper)
100g red onion, or 1 small red onion, chopped
2 cloves of garlic, minced
1/2 red chili, finely chopped
50g cashew nuts
100g quinoa (dry weight)
1tsp vegetable bouillon
1 tbs coconut oil
1 tsp sesame oil
2 tbs tamari or low sodium soy sauce
- Place the cranberries into a bowl of warm water and let them soak for about 20 minutes, this will plump them up.
- Prep the Brussels sprouts, remove the outer layers, and the stalk at the end, then wash them. Slice them width ways.
- Rinse the quinoa and then add it with a teaspoon of vegetable bouillon to a medium saucepan cover with water (ratio 1 cup quinoa : 2 cups water), stir and then bring to the boil, reduce heat and then simmer over a low heat for about 15 minutes.
- In a wok or large saucepan heat the coconut oil over a medium heat. Add the onion and cook for about 5 minutes, then add the garlic and chili, cook for another 2 minutes. Now add the Brussels sprouts, stir fry of 2 minutes then add the sesame oil and tamari, then add the yellow pepper, cranberries and cashew nuts. Stir fry for about five minutes.
- When the quinoa is cooked add it the wok and mix well. Serve with extra slices of chili if you like.