Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa

Savory Quinoa, Mushroom, and Bok Choy Stir-Fry Recipe

Late spring calls for hearty yet fresh and healthy meals like this plant-based quinoa stir-fry recipe with mushrooms and bok choy. The lightly spiced chili tamari sauce adds a punch of flavor, making this an anything but ordinary stir-fry recipe. Chili is also great for aiding in fighting off spring colds as the spicy kick will help decongest your sinuses.

Bok choy’s peak season is late spring and early summer when temperatures are still a bit cool. The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won’t have to part ways with it come autumn. Be sure to pick vibrant, crisp bok choy and avoid those that are wilted. The crunchy stems are the best part and add a delightful bite to this stir-fry recipe.

Quinoa adds protein to this dish. If you prefer your grains to be heartier, it can be mixed in with brown rice. The light fluffy texture of quinoa is great for energy as it is packed with amino acids and 8 grams of protein per cup. Try cooking your quinoa in vegetable broth instead of water for more flavor!

This sensational stir-fry can be enjoyed on its own or with edamame as a protein filled wholesome appetizer. Either way, you are bound to enjoy this standout spring dish!

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Savory Quinoa, Mushroom, and Bok Choy Stir Fry Recipe



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Prep Time: 10 minutes

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Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Calories per serving: 615

Fat per serving: 24.5g

Saturated fat per serving: 2.7g

Carbs per serving: 70.8g

Protein per serving: 25.8g

Fiber per serving: 9.3g

Sugar per serving: 4.9g

Sodium per serving: 3,047mg

Cholesterol per serving: 0mg

Ingredients

    For the stir fry:
  • 1 cup quinoa, cooked
  • 1 pound of bok choy, rinsed and patted dry
  • 8 ounces sliced mushrooms, crimini or white
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons sunflower oil
    For the sauce:
  • 1/2 cup low sodium tamari
  • 2 tablespoons organic chili sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil

Instructions

  1. Cut the base off of the bok choy. Separate the leaves and then set aside. In a medium bowl, whisk together tamari, chili sauce, rice wine vinegar, and sesame oil. Set aside.
  2. Heat oil over medium-low heat. Add garlic and ginger and saute for 3 minutes. Add mushrooms and raise heat to medium. Stir fry until they are lightly browned. Add bok choy and saute until lightly wilted for about 1-2 minutes. Add the quinoa and chili sauce and mix until well combined. Remove from heat.
  3. Serve immediately and enjoy!
4.14

http://www.organicauthority.com/bok-choy-stir-fry-recipe-mushrooms-quinoa

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Image of stir-fried bok choy with mushrooms via Shutterstock

The post Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa [Vegan] appeared first on Organic Authority.

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28 Delicious Ways to Cook With Spinach

Andrew Purcell; Carrie Purcell

Aside from the flowers and the warmer temps, the thing I love most about spring is all the great, green seasonal produce. Namely, spinach. It’s sold year-round, but it’s at peak deliciousness from the end of March through May. That means any day now, the markets are going to fill up with bundles on bundles of those delicate leafy greens, and you’re going to need plenty of spinach recipes to help you cook through your haul.

Spinach is perhaps most famously featured in salads, but that’s not all it’s good for. It tastes great simply sautéed with garlic, stewed into a zesty shakshuka, and even baked into muffins (trust us). Plus, it’s packed with vitamins A and C, and is a good source of potassium, calcium, and iron, too. Basically, there’s no reason not to eat it all the time.

Whether or not you’re crazy about spinach, these are some of the most delicious and creative spinach recipes out there, so there’s bound to be something here you’ll want to add to your recipe roster. If you thought the veg was simple and ordinary, spinach pizza crusts, “meatballs”, lasagna, and more will definitely give you a fresh perspective.

https://www.emilieeats.com

2

Gluten-Free Spinach Muffins from Emilie Eats

Spinach has a very neutral flavor, especially when it’s puréed and mixed with lots of other ingredients, which is why it works in these sweet muffins. And they’re super colorful, too! Get the recipe here.

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This is Why You Need to Learn How to Cook Chickpeas (from Scratch!)

How To Cook Chickpeas

Chickpeas, aka garbanzo beans, are tiny but mighty protein-packed wonders. Their subtle nutty flavor lends well to soups, curries, salads and more. Though grabbing a ready-to-use can of beans might be tempting, learning how to cook chickpeas will pay off in many ways.

Chickpeas History

A legume, which originated in the Middle East, many cultural dishes still rely upon chickpeas today. In his book “Beans: A History”, Ken Albala stated that chickpeas date back 10,000 years and that the name “garbanzo bean,” is of Spanish origin. Though less commonly found, chickpeas come in colors other than the usual beige shade. There are also red chickpeas, brown chickpeas, and even black chickpeas.

According to Albala, chickpeas were commonly enjoyed as an after-dinner snack in the Mediterranean region. Chickpea flour, a staple in many gluten-free kitchens, also holds a long history. Near Nice, France, chickpea flour is still used to this day to create socca, a crepe-like dish. Similarly, near Genoa in Italy, chickpea flour formed farinata which is very similar to socca.

With the wide variety of uses chickpeas hold, they certainly prove themselves worthy of a spot in every chef’s kitchen.

Chickpeas Nutrition

Just one cup of chickpeas contains an impressive 39 grams of protein. Chickpeas are also an excellent source of manganese, folate, copper, fiber, phosphorus, iron, and zinc. A study published in the British Journal of Nutrition linked chickpeas with weight loss, improving cholesterol levels, managing diabetes, reducing risk of prostate and stomach cancer, and maintaining digestive health.

How to Cook Chickpeas

How To Cook Chickpeas

Learning how to cook chickpeas is easy and stress-free when following our step-by-step guide. Dried beans are more inexpensive to buy and lack the BPA-residue that canned beans often have. Plus, by cooking them from scratch, you can infuse them with flavor and control their texture.

Step One
Add dried chickpeas to a large bowl. Sort through and remove any stones or shriveled beans.

Step Two
Soak your chickpeas overnight in a large bowl of water. The water should cover the chickpeas by two to three inches. In the morning, or after eight hours, the beans will have expanded in size. Drain and rinse the beans.

Step Three
Stove Top Method:
Add three cups of water for every one cup of beans to a large pot. Add one teaspoon of salt and cover the pot with a lid. Bring to a boil and then reduce to a simmer. Cook for 60 to 90 minutes, or until beans have softened and can be pierced easily with a fork.

Instant Pot Method:
If using an Instant Pot or pressure cooker, you shouldn’t soak the beans for as long to prevent overcooking. Soak the beans for about five to six hours. Cover the beans with water and cook for ten minutes. If you didn’t soak the beans, cover the beans with water and cook for 30 minutes.

Step Four
Skim off any excess foam and then drain the chickpeas. Store any leftover chickpeas in an airtight container for up to five days.

Chickpea Recipes

Now that you’ve learned how to cook chickpeas, put them to use in one of these tasty recipes!

Radicchio Salad with Green Olives and Chickpeas

Vegan Radicchio Salad with Green Olives, Chickpeas, and Balsamic Dressing

Vegan Thai Curry Recipe with Kabocha Squash and Coconut

vegan thai curry
Image via bookchen
 

Mouth-Watering Savory and Spicy Roasted Chickpeas

roasted vegetables - roasted chickpeas
Roasted Chickpeas Image from Shutterstock

Vegan, Gluten-Free Curry Cauliflower Fried Rice with Roasted Chickpeas

cauliflower rice
Image via Kate Gavlick

Hearty Vegan Vegetable Soup with Sweet Potatoes and Chickpeas

Fall Vegan Soup Recipe with Sweet Potatoes, Chickpeas, and Rosemary

Related on Organic Authority
Mouth-Watering Savory and Spicy Roasted Chickpeas Recipe
Vegan, Gluten-Free Curry Cauliflower Fried Rice with Roasted Chickpeas
Hearty Vegan Vegetable Soup Recipe with Sweet Potatoes and Chickpeas

Images via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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