You have not lived until you have tried almond butter as a sauce…
All. Over. Your. Dinner.
And in this case: It’s all about the mixed vegetable stir fry with a hearty side of black quinoa (hands down my new grain love!) for a seriously tantalising and nutrient dense meal to fuel your body RIGHT.
After my Holland & Barrett haul, I decided to make the most of my new and exciting ingredients by rustling up something a little different – and so, this baby was born! To those of you who are just ‘dipping their feet’ in to the deep pool of healthy eating – then the concept of putting a nut butter on to vegetables and a ‘cous cous like substance’ might seem slightly odd; not to mention, gross.
But I promise you – once you try it, you won’t go back. All you need is a few extra ingredients to really step up the flavours (naturally, of course)…
Now black quinoa is the slightly cooler sister of regular quinoa – which we all know as the wonder grain that is not only incredibly versatile, but pretty powerful when it comes to the endless health benefits, too. In fact – this ancient grain is so good, it’s even considered a ‘superfood’ by top nutrition pro’s from all around the world… So you better take note here, folks!
I’ll link you right up to the one I tried from H&B – who will tell you all about how it is classed as a complete protein and that it (impressively) contains 8 essential amino acids… It may even be one of the healthiest foods you could put in to your body. Now that’s something worth trying, surely?
And I don’t know about you guys – but I’m a total sucker for a stir fry, particularly when I’m short for time but want to cram in as much vibrant produce as I can in one sitting! The more the merrier, right? Here I’m using flower sprouts (YAAAS!), carrot, red onion, courgette and garlic – but you can totally go for whatever needs eating in your fridge. That’s the beauty of this recipe: As long as you have the quinoa and sauce – you can really adjust it to what suits you best!
The almond butter sauce is combined with tamari, which is 100% a staple product in my kitchen. As well as being great for adding a kick to dressings, it also works a dream in stir fries and with fish or meat dishes by giving a wonderful Asian twist with out being too overpowering. It’s also gluten free and doesn’t contain any added sugars like regular soy sauce – so I highly recommend getting some to experiment with! Sometimes if I think my lunch needs a little more ‘va va voom’, I’ll just drizzle a tablespoon of tamari all over it and it’s completely transformed.
The buttery, creamy, wonderfully nutty sauce with the crunchy quinoa and vegetables is quite simply a dream combination – and perfect for vegan, vegetarian and gluten free diets thanks to it’s high nutritional content. Ya got the carbs, ya got the protein, ya got the vegetables… What more could you want?
So let’s get to it!
Here’s a link to all the H&B I used to make this bad boy:
- 1 cup quinoa
- 1tbsp coconut oil
- ½ clove garlic, finely chopped
- ½ red onion, chopped
- 1 courgette, sliced
- 1 carrot, sliced
- 1 cup flower sprouts
- Pinch pink salt
- FOR THE DRESSING:
- ½ lemon
- 1 tbsp almond butter
- 1 tbsp tamari
- ½ tsp ground ginger
- 1 tbsp water, to thin
- Start by making the quinoa. Simply rinse a cup of the grains in a sieve before transferring to a saucepan and cover with 2 cups of water and a pinch of salt. Bring to the boil and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork and put to the side whilst you prepare the stir fry.
- Heat the coconut oil in a pan on a medium heat and throw in the red onion with a pinch of salt, sauteeing until tender. Throw in the garlic with the rest of the veg and continue to cook until they soft, but still nice and crunchy.
- In a glass or jar, combine the almond butter, lemon juice, water, tamari and ginger and stir with a small spoon until it becomes a smooth, slightly runny paste.
- Serve the quinoa on a plate with the vegetables and drizzle with the sauce. Enjoy!