RED QUINOA, CHICKEN AND CHICK PEA STIR FRY. - CLEAN EATING.
Recently I’ve been cooking with two ingredients I never thought I would, and it’s safe to say I use them so much now it’s become an obsession.
- Red quinoa seeds.
- Purple cabbage.
The reputation and suppressed childhood anxieties about the word ‘cabbage’ aside, I decided to put my big girl shoes on and try a different type of vegetable for once. Red cabbage seemed the appealing choice as it contains Fiber, Potassium, vitamin C and Vitamin A, along with helping reduce cholesterol and promote heart health. Who can turn their nose up at that?
And the amazingness this is red quinoa?! We’ll save that for the next post (don’t get too excited…)
This meal is enough for 2 people but you can just double it for more.
x 1 chicken breast, diced.
x 1 whole long red chili, diced up. You can add the seeds as it’s not a spicy result.
1/2 of a fresh lime. (No bottled juice! It’s full of preservatives!!)
1 teaspoon of crushed garlic.
Cracked black pepper.
1/3 of a cup of pre-prepared red quinoa*
1/4 of a whole red cabbage, diced up.
2 large handfuls of baby spinach.
1/3 cup of chickpeas.
1/3 cup of red beans.
1/3 cup of broad beans.
In a deep pan or wok, heat up the garlic, chili and a few grinds of pepper until they start to brown slightly, add the chicken and the lime juice. Stir until the chicken is cooked. Add the quinoa, chick peas, red beans and broad beans and stir thoroughly for about 1 to 2 minuets making sure all the spices and quinoa are mixed evenly.
Add the cabbage and the spinach and stir until spinach is wilted. Then serve!
Note: If you leave to cook longer the cabbage will loose it’s nutrient quality.
Obviously the option here is to remove the chicken. However you might think to replace this with tofu, but I suggest against it. Without the chicken the stir fry is still flavor packed and super filling.
With chicken removed it also makes for an excellent side dish with Kangaroo steak!