Another quick, delicious, and healthy meal idea. And if you like participating in “Meatless Monday”, this is the perfect recipe to try.
Throwing veggies in a sizzling wok with a few spices and seasoning, and you can’t go wrong. You can serve this over rice if you wish. I choose quinoa because I prefer it over rice, and it’s a great vegetarian protein source.
Cauliflower Stirfry and Quinoa (serves 2)
- 1/2 onion, chopped
- 1 t. coconut oil
- 1 head of cauliflower, chopped
- 1 zucchini, chopped
- 1/2 green pepper, chopped
- 6 okra, chopped
- 2 T. coconut aminos (or tamari or soy sauce)
- 2 T. rice vinegar
- 1 t. ground ginger
- 1 t. minced garlic
- dash of ground black pepper
- 1 c. cooked quinoa
Directions: Heat a wok with 1 t. coconut oil. Saute onion until translucent. At medium to high heat, add all other ingredients except the quinoa. Stir and saute in the wok until the vegetables are fork tender. Divide the vegetables over 1/2 c. of cooked quinoa and serve.
Stirfry is one my favorite go-to dinner ideas when I’m in a time crunch and craving a plethora of veggies. You can really throw in whatever vegetables you have on hand. I just happened to have a head of cauliflower that needed to be used, but I wasn’t in the mood to go through the process of making cauli mash or pizza. So, instead . . . . . stirfry to the rescue!
What’s your favorite way to eat prepare cauliflower?