Do you ever just crave

by on / Healthy Eating

Author: hi-im-kelly

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow. Whenever I am looking for an easy way to pull a dish together, I create a stir fry. All you need is one pan, your favorite ingredients, and about thirty minutes of your time. This stir fry includes plenty of veggies along with tri-colored quinoa and chicken breast for added protein. It is the perfect weekly meal prep or week night dinner.

This week I had picked up some summer squash at the grocery store and decided to create some “squash noodles”. Although I don’t own a spiralizer, I found that it was just as easy and effective to use a peeler. The ribbons of squash cook quickly in a skillet and are incredibly easy to make.

I paired the squash with sliced red, orange and green cherry tomatoes, broccoli florets, scallions and fresh cilantro. These ingredients represent the colors of the rainbow and bring loads of flavor to the stir fry. For added protein I included my favorite tri-colored quinoa from Lundberg Organic and some chicken breast. Tr-colored quinoa is a summer favorite of mine.

I like to cook large quantities to keep in the refrigerator and add to salads or enjoy as sides to my dinners. It is such an easy way to make any meal heartier and keep you feeling full and satisfied. Chicken is another protein I like to cook and bulk and add into my meals for protein. For this recipe I diced the chicken breast into cubes and sautéed them in olive oil with a bit of garlic.

Print this recipe out to add into your cook book or save for later on Pinterest!

Rainbow Summer Stir Fry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 large summer squash
  • 1 cup cherry tomatoes
  • 2 cups diced chicken breast (or however much you feel like)
  • 1 cup broccoli florets
  • 1 cup cooked tri-colored quinoa
  • 2 diced scallions
  • cilantro (to taste)
  • 2 tbsp olive oil
  • 1 tsp diced garlic
  • 1 tbsp soy sauce
  • pepper
  • Himalayan pink sea salt
  • Paprika (to taste)
  • Directions
  1. Heat a medium sized skillet on medium heat and add 1 tbsp of olive oil. Let the pan sit for a minute before adding the diced garlic. Dice the chicken breast and add to the pan once the garlic becomes fragrant, stirring until the chicken is fully cooked.
  2. In a small sauce pan, heat 1 cup of tri-colored quinoa and 1.5 cups of water. Bring to a boil and reduce to a simmer. Cook the quinoa for 15-20 minutes or until it is fluffy and the water has been burned off.
  3. Once the chicken is cooked, remove from the pan and set aside. Add the other tablespoon of olive oil to the pan and let sit while you peel the summer squash. Once you get down to the seeds feel free to dice the remainder and add it into the stir fry.
  4. Heat the summer squash until it begins to wilt, then add in the broccoli, sliced tomatoes and scallions. Season with salt and pepper and add optional paprika. Once the broccoli and tomatoes are nice and bright, take the stir fry off of the heat and set the pan aside. Add in the soy sauce and mix evenly with the vegetables. Be mindful to not overcook the vegetables or the stir fry will get very mushy.
  5. Mix in the cooked quinoa and chicken, adding any additional seasoning until you find your desired taste. Top with fresh cilantro and enjoy!

http://www.hiimkelly.com

Enjoy!

Rainbow Summer Stir Fry

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow.

Author: hi-im-kelly

Do you ever just crave

by on / Healthy Eating

Author: hi-im-kelly

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow. Whenever I am looking for an easy way to pull a dish together, I create a stir fry. All you need is one pan, your favorite ingredients, and about thirty minutes of your time. This stir fry includes plenty of veggies along with tri-colored quinoa and chicken breast for added protein. It is the perfect weekly meal prep or week night dinner.

This week I had picked up some summer squash at the grocery store and decided to create some “squash noodles”. Although I don’t own a spiralizer, I found that it was just as easy and effective to use a peeler. The ribbons of squash cook quickly in a skillet and are incredibly easy to make.

I paired the squash with sliced red, orange and green cherry tomatoes, broccoli florets, scallions and fresh cilantro. These ingredients represent the colors of the rainbow and bring loads of flavor to the stir fry. For added protein I included my favorite tri-colored quinoa from Lundberg Organic and some chicken breast. Tr-colored quinoa is a summer favorite of mine.

I like to cook large quantities to keep in the refrigerator and add to salads or enjoy as sides to my dinners. It is such an easy way to make any meal heartier and keep you feeling full and satisfied. Chicken is another protein I like to cook and bulk and add into my meals for protein. For this recipe I diced the chicken breast into cubes and sautéed them in olive oil with a bit of garlic.

Print this recipe out to add into your cook book or save for later on Pinterest!

Rainbow Summer Stir Fry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 large summer squash
  • 1 cup cherry tomatoes
  • 2 cups diced chicken breast (or however much you feel like)
  • 1 cup broccoli florets
  • 1 cup cooked tri-colored quinoa
  • 2 diced scallions
  • cilantro (to taste)
  • 2 tbsp olive oil
  • 1 tsp diced garlic
  • 1 tbsp soy sauce
  • pepper
  • Himalayan pink sea salt
  • Paprika (to taste)
  • Directions
  1. Heat a medium sized skillet on medium heat and add 1 tbsp of olive oil. Let the pan sit for a minute before adding the diced garlic. Dice the chicken breast and add to the pan once the garlic becomes fragrant, stirring until the chicken is fully cooked.
  2. In a small sauce pan, heat 1 cup of tri-colored quinoa and 1.5 cups of water. Bring to a boil and reduce to a simmer. Cook the quinoa for 15-20 minutes or until it is fluffy and the water has been burned off.
  3. Once the chicken is cooked, remove from the pan and set aside. Add the other tablespoon of olive oil to the pan and let sit while you peel the summer squash. Once you get down to the seeds feel free to dice the remainder and add it into the stir fry.
  4. Heat the summer squash until it begins to wilt, then add in the broccoli, sliced tomatoes and scallions. Season with salt and pepper and add optional paprika. Once the broccoli and tomatoes are nice and bright, take the stir fry off of the heat and set the pan aside. Add in the soy sauce and mix evenly with the vegetables. Be mindful to not overcook the vegetables or the stir fry will get very mushy.
  5. Mix in the cooked quinoa and chicken, adding any additional seasoning until you find your desired taste. Top with fresh cilantro and enjoy!

http://www.hiimkelly.com

Enjoy!

Rainbow Summer Stir Fry

Do you ever just crave vegetables? Maybe I am weird because I do, but sometimes all I want is to eat the rainbow.

Author: hi-im-kelly

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