Rainbow Stir Fry with Ginger Miso
It’s about time I shared this recipe with all of you beautiful people. I’ve been making this for me and Turan on repeat for about two years. In fact, he keeps telling me I need to share it with my Nutrition Squeezed community — so here it is! Better late than never, right? 😉
Why You’ll Love This Rainbow Stir Fry
There is so much to love about this recipe. First, it’s full of hearty plant protein. Both edamame and quinoa are complete proteins, which makes this meal incredibly satisfying.
In addition, the rainbow of colorful vegetables means you’re getting a wide variety of phytonutrients. These nutrients support overall health while also making the dish vibrant and beautiful.
Finally, the ginger adds warmth and flavor, which makes this meal perfect for cold winter nights.
*Thanks to BOU for the support and delicious Ginger Miso Cubes that make this recipe that much more flavorful!
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 onion, sliced thinly
- 1 BOU Ginger Miso Cube
- ½ head red cabbage, shredded thinly
- 1 red, yellow and green bell pepper, all de-seeded and sliced thinly
- 1 tbsp minced ginger
- 1 cup shelled Edamame, frozen or fresh
- 2 cups cooked quinoa
- 2 avocados
- Sesame seeds for garnish
- Heat avocado oil in a large frying pan or wok over medium heat
- Add garlic, onion and BOU Ginger Miso Cube, and sauté, stirring often until onions become translucent
- Add sliced cabbage, bell peppers, and minced ginger and continue to sauté, stirring often
- When veggies are cooked, add edamame and cook a few more minutes, until softened and warm
- In a bowl, scoop ½ cup cooked quinoa as a base, then add stir-fry veggies and edamame
- Top with ½ an avocado and sesame seeds for garnish
- Serve warm and enjoy!
