8 oz Baby Bella mushrooms sliced
1/4 cup green bell peppers diced
1 cup cherry tomatoes halved
1 yellow onion chopped
1/2 zucchini diced
4 cloves garlic chopped
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Chinese Five Spice
*cilantro for garnish
For Perfect Quinoa:
Equipment: Rice cooker
1 cup quinoa
2 cups water
Grease the bottom of rice cooker pot. This will make sure the quinoa does not stick to the bottom. Set it and forget it. Once it’s ready put it off to the side because you will stir fry it later.
On medium heat, begin to saute the garlic, onions, bell peppers, zucchini and tomatoes in vegetable oil. Sprinkle with salt and pepper. Once the onions have started to brown add in mushrooms, soy sauce, five spice and sesame oil. Continue to toss for a couple of more minutes.
Lastly combine all the quinoa you made in the rice cooker with the vegetables. It will absorb the fluids so add a little more vegetable oil to stir fry it into your dish. Sprinkle a little more salt and pepper to taste.
This was prepacked for my lunch. I added cilantro as a garnish and a side of avocado.