What you'll need:
1 cup of quinoa
2 cups of low sodium vegetable stock2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
1 tablespoon fresh ginger, minced
1 tablespoon scallion, minced
1 large organic red bell pepper, washed and chopped
2 cups portobello or crimini mushrooms, washed and chopped
2 cups of brocolli florets
1/3 cup purified water
1/3 cup low sodium soy sauce
1/3 cup hoisin sauce
*Bring the vegetable stock to a boil in a small saucepan over high heat. Add the quinoa and let boil for 1 minute. Reduce heat to low, cover and let simmer for about 20 minutes, stirring occasionally, until all the liquid is absorbed. Add more water or stock if needed.
*Heat the olive oil in a large skillet over high heat.
*Add the onion, ginger and scallion, reduce heat to medium, and let cook for 10 minutes, stirring frequently. You only want them to sweat, not brown.
*Add the bell pepper, mushrooms and broccoli to the skillet. Raise the heat to medium-high and cook, stirring frequently, for 5 minutes.
*Remove a portion of the veggies that you will serve to your baby and set aside.
*Add water, soy sauce and hoisin to the pan and cook, stirring frequently, for 2-3 minutes.
*Serve or store.
*Muscle Man Stir Fry can be stored in an air tight container for up to 3 days in the refrigerator and up to 3 months in the freezer.
This meal is best served warm. For variation, add different veggies, like snap peas and eggplant. For babies 10-12 months, puree the veggies without the sauce until chunk-a-licious and mix with the quinoa. For toddlers, be sure the veggies are bite size before serving. For adults, serve the stir fry and quinoa in a bowl and garnish with sliced scallion. + Add to my Recipe Box