Stir-Fry with Coconut Lime Quinoa

I made a chicken stir fry with homemade teriyaki sauce over a coconut lime quinoa and the results were intensely satisfying. Crispy veggies, asian flavors, healthy, and delicious. Enjoyable with or without chicken!

ingredients, quinoa, lime, coconut milk, ginger, garlic, veggie broth, chicken, and a ton of vegetables!

sauteed chicken goes great with coconut lime quinoa

stirfry with plenty of fresh veggies

coconut milk and lime enhance the quinoa

Stir-Fry with Coconut Lime QuinoaStir-Fry with Coconut Lime Quinoa

Homemade teriyaki sauce

The coconut lime quinoa goes great with stir fry

the main course!

Stir-Fry with Coconut Lime Quinoa

Author: Nicolette Blanco, Alexis Avila, A Day in the bite

Recipe type: stirfry

Cuisine: Asian

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8

I made a chicken stir fry with homemade teriyaki sauce over a coconut lime quinoa and the results were intensely satisfying. Crispy veggies, asian flavors, healthy, and delicious. Enjoy.

Ingredients

Quinoa:
1½ cup quinoa
1 lime, zested
1 15oz can of coconut milk
1 cup water or veggie broth
Teriyaki Sauce:
½ cup Mirin (Eden Organic Brand or other brand without fructose)
½ cup Gluten Free Tamari
1 clove minced garlic
1 teaspoon minced fresh ginger
Stir-Fry:
1 lb. diced boneless chicken breast (optional – for phases 1 & 3)
2 tablespoons coconut oil
2 cloves of garlic minced
2 teaspoons minced fresh ginger
1 small white onion
4-5 Sunchokes, chopped
1 celery stalk cut into chunks
1 cup green beans
4 baby bok choy, chopped
1 cup of enoki or shitake mushrooms
½ cup snow peas
½ bunch cilantro, chopped

Instructions

Mix the quinoa, lime zest, coconut milk and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 30 minutes.
In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed. If you are including chicken in the stir try, add the diced chicken to the pan and cook for 4-5 minutes, until lightly brown – turning once. Toss in all of your veggies (except cilantro). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
Scoop a large spoonful of quinoa into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top cilantro.