This stir-fry is vegan and gluten-free.
Happy Thanksgiving week! It's going to be so busy in the next few days. I even have to deal with a cracked windshield repair after a small rock landed on it as I was driving under a bridge. Never a dull moment, as they say.
Busy weeks require good nutrition. If you know you'll be running around more than usual and maybe eating a little bit more relaxed you need to try to fuel your body right at least for one meal of the day. This detox stir-fry accomplishes that. It is plant-based, high in protein, antioxidants and fiber. It has also has detox properties from the asparagus, the beans and the kale. Did you know green asparagus is a detox superfood? I know it's not everybody's favorite, but its health benefits are superior. It supports kidney function so we can flush out excess uric and oxalic acids, enhances liver function and helps remove heavy metals from our bodies. The kale and white beans are both high in fiber and will serve to boost your gastrointestinal function so that your body can detox.
Here's what you need to prepare this stir-fry:
Ingredients:
1 cup red quinoa cooked
2 scallions
1 can white beans (rinsed)
1 bag green asparagus
1/2 box of kale
1 tsp fresh grated ginger
Wash and rinse the quinoa. Cook on low until it is tender. Wash and rinse the asparagus, green onions, kale and white beans. Saute the green onions. Add the green asparagus and cook for a few minutes. Add the white beans. Incorporate the kale and cook for about 2 minutes. Season with salt, pepper and about 1 tsp of fresh grated ginger. Fold in the quinoa last gently. Allow to cook. Enjoy!
How delicious does this look? I love the flavor from the ginger in this stir-fry. Ginger is anti-inflammatory too so it's always good to add it to stir-fry recipes. This recipe yield about 5 servings.
I hope you enjoyed this post. Thanks for reading!
Post a Comment