Serves: 4
Serving size: 1 cup
Calories per serving: 317
The combination of kale and quinoa makes this a very nutritious vegetarian main course. As a side, it certainly flavors up a dinner plate.
Stir-fries are excellent weekday dinners, because you can whip them up in no time at all. You can add strips of chicken, pork, or beef, or shrimp or scallops to up the protein. Building a stir-fry is a great opportunity to combine flavors. Have fun creating your own flavor combinations.
2 tablespoons olive oil, divided
2 large eggs, beaten
3 garlic cloves, minced
¾ cup chopped scallions
½ cup bean sprouts
¾ cup unsweetened coconut flakes
1 bunch lacinato kale or curly kale, stemmed, leaves shredded
2 cups cooked quinoa
1 tablespoon low-sodium soy sauce
2 teaspoons chile-garlic sauce
1 teaspoon Sriracha
Juice of 1 lime
2 tablespoons fresh whole Thai basil leaves (optional)
Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of the olive oil and the beaten eggs to the wok. Stir continuously to scramble the eggs until cooked, about 2 minutes. Transfer the eggs to a bowl.
Add the remaining oil to the pan along with the garlic, scallions, bean sprouts, coconut, kale, and quinoa. Cook for 3 minutes. Return the egg to the skillet. Add the soy sauce, chile-garlic sauce, Sriracha, and lime. Gently fold all the ingredients together. Garnish with the Thai basil and serve.