When life gets busy I need quick meals. Stir-fry is always an easy choice. They cook up in no time and you can add lots of great vegetables to boost their nutrition.
My biggest problem is the rice. I have learned that living at a higher elevation (7300ft) I can’t make rice well at all. I mean at all! It is always terrible…either it’s soggy and overcooked or still crunchy. I purchased a rice maker and that thing does a great job at making rice. But, it requires preplanning. Making brown rice takes over 100 minutes to cook.
I’m in a hurry and don’t have an hour and a half to wait for rice. My solution is quinoa. This stuff cooks up in 15 minutes. Now, that’s what I’m talking about!
I love that quinoa will take on flavors you add to it. I cooked this quinoa in coconut water.
Have you had coconut water? I’ve recently become obsessed with this stuff. It is a low-calorie drink that is a good source of potassium, magnesium, and vitamin C.
I like Cocozia organic coconut water. It is all-natural with no added ingredients. You get just delicious tasting coconut water.
The quinoa absorbs all that wonderful coconut flavor. The quinoa is nicely flavored and has a slight sweetness to it. I combine my coconut quinoa with some fresh vegetables and a delicious sauce.
For the sauce, I use some of my favorites…sweet chili sauce, sriracha, garlic, and soy. To finish off the dish, I sprinkle shredded unsweetened coconut over the dish. It is absolutely delicious!
- ½ cup quinoa, rinsed
- 1 cup coconut water
- 2 tbsp low-sodium soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp sweet chili sauce
- 2 tbsp lime juice
- 1 tsp vegetable oil
- 2 garlic cloves, pressed
- 1 cup red bell pepper, diced
- ½ cup baby carrots, sliced
- 2 cup broccoli, cleaned and trimmed
- 1 tbsp shredded unsweetened coconut
- 2 tbsp chopped cilantro
- Prepare quinoa with coconut water; set aside.
- In a small bowl combine soy, smirch, sweet chili sauce and lime juice; set aside.
- In a large skillet. Heat oil and sauté garlic just until fragrant. Add bell pepper and carrots; sauté for 3-4 minutes or until carrots are slightly tender.
- Add broccoli and sauce; cook just until broccoli turns bright green. About 2-3 minutes.
- Add the cooked quinoa to the pan. Toss to combine.
- Top with coconut and cilantro.
Disclaimer: I was provided Cocozia Coconut water to try and review. All opinions are my own.