I like to send reasonably healthy food with my husband to work, many times it is easiest to make it the day/night before and send it as leftovers.
Tonight I wanted to use up some veggies that would probably be considered "expired" within a couple of days, so I pulled out what I had in the veggie drawer.
Ginger Stir Fry with Brown Rice and Quinoa
- 1-3 tbs olive oil (depending on your pan - a really nice pan shouldn't need much at all!)
- 3 cloves garlic, diced as small as you have patience for
- 1 1/2 cups (approx) chopped white mushrooms
- 3-4 red/yellow/orange mini sweet peppers (I get mine in a big bag at Costco), chopped
- 2 medium zucchini, ends trimmed, sliced lengthwise down the middle, then into 2-3 inch pieces
- 1 medium yellow crookneck squash, chopped into 1-2 inch pieces
- pinch sea salt (I used to say kosher salt but apparently they are selling it under the name "sea salt" now)
- pinch red pepper flakes
- 1-3 tbs Tonton Ginger Japanese Dressing/Marinade (I got a 34oz bottle at Costco for $5!)
- 1 pouch Seeds of Change organic brown rice & quinoa
In a medium sauce/frying pan over medium/low heat (about 3-4 on our stove), heat olive oil and garlic. Once oil is hot, add mushrooms and toss gently to combine mushrooms with garlic and oil. Cook for 1-2 minutes.
Add peppers and toss gently to combine, cover and cook until mushrooms and peppers are starting to soften, stirring periodically.
Add salt, red pepper flakes, zucchini and squash. Cover and cook until vegetables reach desired tenderness.
While veggies are cooking, follow directions on brown rice and quinoa pouch (squeeze packet to break up contents, open top partially, microwave for 90 seconds).
Add ginger dressing/marinade to vegetable mixture, cook just long enough to heat through if your sauce came straight out of the fridge.
Remove pan from heat, dump in the rice/quinoa and toss to combine. My husband added a sliced up grilled chicken breast on his and we both called it delicious!