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| Vegan Stir-cooked Pineapple Mango Veggies |
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| ...and QUINOA!! |
Makes 2 large servings (218 calories with 1/2 cup cooked quinoa per serving)
Sweet and slightly spicy this stir-cooked veggie dish has a balanced flavor and can be used as a main course or side dish.
RECIPE
1 medium onion
2 cloves finely chopped garlic
1 red Bell Pepper sliced into thin strips
2 stalks celery cut into thin 3 inch strips
1 cup of purple cabbage cut into thin strips
1 poblano pepper sliced into thin strips
1 large carrot cut into thin rounds
1/2 cup mango cut into small, thin squares
3/4 cup pineapple cut into small thin squares
1 cup dry quinoa cooked with 1T Lite Soy Sauce, 1T fresh lime juice and 2 cups water
In a large nonstick pan caramelize the onions. (Over medium heat cook the onions dry, covered with a lid. Stir every few minutes until they start to brown or just start to burn. Deglaze the pan with 1/4 cup of water while stirring the onions giving them the caramelized color. Cook off the water.)
Add all the vegetables and fruit and cook covered on medium to low heat, stirring occasionally, until tender. Cook off the water released by the vegetables. Cover and put aside to let the flavor develop white the quinoa is cooking.
In a small saucepan bring the 2 cups of water to a boil. Add the soy sauce, lime juice and dry quinoa. Turn the heat down to a low simmer and cook covered for 15 minutes.
Plate it and enjoy!
