Colorful ‘Caribbean’ Stir Fry with Quinoa Pasta
The quinoa pasta makes this stir fry even more nutritious.
- 1 Onion, sliced thinly
- 8 -10 cloves Garlic, sliced
- 1 bunch Cilantro, chopped without the stems
- 1 Jalapeno, seeded and sliced into thin rounds
- 1 Red Pepper, long slivers
- 1 Orange Pepper, long slivers
- 2 Zucchini, sliced in thin strips
- 1 bunch Rainbow Chard, sliced
- 6-8 Broccoli florets
- 8-10 Heirloom Cherry tomatoes, sliced in half
- 1 tbs Grape Seed oil
- 1-2 tbs Olive oil
- Dash Sea Salt to taste
- Dash or 2Garlic powder
- ½ lb Fish, cut into strips
Cook the Quinoa linguini pasta rice according to the package directions with water, olive oil and sea salt. I love quinoa pasta by “Andean Dreams” or “Ancient Harvest”.
Sautee the veggies in grape seed oil in the order listed above by adding in one ingredient at a time and allowing it took cook a bit until the next ingredient is added. After the tomatoes are added, simmer for a few minutes, add the sea salt, some olive oil and a little garlic powder. Add in the fish and cook for about 3-5 minutes depending on the thickness of the fish. You can also substitute fish with tofu, or beans or shrimp.
Taste your food and feel free to add extra spices. For those who do not like too much zip in their food, you can omit the jalapeno and add a dash of cayenne instead or leave it out entirely.
