When preparing dinner for my kids, there’s nothing I love more than a well-rounded meal in one bowl. Picky eaters may find the veggies easier to eat if they are mixed in with other flavors, and my kids will end up eating more than if they are faced with a pile of broccoli on its own. Liza Huber, of Sage Spoonfuls, shared this kid-friendly veggie stir fry packed with everything you need for a solid meal for your little one and for you!
Very Veggie Stir Fry
(makes over 20 oz.)
1 cup of quinoa—rinsed
2Â cups of low sodium chicken stock
1-2 tablespoons of organic coconut oil
1 small yellow onion—finely chopped
1 tablespoon of fresh ginger—minced
1 tablespoon of scallion—minced
1 organic red bell pepper—washed, de-seeded, ribbed and chopped
2 cups of Portobello or Crimini mushrooms—washed and chopped
2 cups of organic broccoli—washed, rough stems removed and discarded, florets chopped
1/2 cup of water
pinch of Kosher salt or coarse grain sea salt (optional)
Pour the chicken stock into a small pot and bring to a boil over high heat. Add the quinoa and let boil for one minute. Reduce heat to low, cover and simmer for about 20-25 minutes, until all of the liquid is absorbed. Add more stock while cooking if needed.
Heat the coconut oil in a large skillet over high heat. Add the onion, ginger and scallion. Reduce heat to medium and cook, stirring frequently, for 5 minutes. Add the red bell pepper, mushrooms, broccoli and water. Raise the heat to medium-high and cook for 10 minutes, stirring frequently. Add a pinch of Kosher salt or coarse grain sea salt if desired. Place the veggie mixture into a blender or food processor and pulse just a few times until chunky, or finely chop with a knife into small bite-sized pieces.
Put the cooked quinoa into a mixing bowl, add the veggies and stir to incorporate. Check the temperature and serve. Leftovers can be stored in an airtight container for up to three days in the fridge and up to three months in the freezer.
