Stir-fried Lunch

Ingredients:

1cup Quinoa

2 cups Chicken or Vegetable Broth

1 Onion

2 stalks celery

1 Bell Pepper

1 cup Mushrooms

1 bunch Baby Bokchoy

1 bunch Mustard Greens

1 handful Green Beans

Any other veggies you like

1 oz Ginger root

2 cloves Garlic

3 Tbsp Olive Oil

1/8 Cup Low Sodium Soy Sauce 

Seasonings (I.e. Chili powder, paprika)

Directions:

Chop all veggies into bite sized pieces. Chop ginger and garlic finely. 

In a small pot, bring 2 cups broth to a boil. Add Quinoa, bring to a low simmer, stir occasionally. 

In a large pan, heat olive oil on a medium flame. Add ginger, onions, and celery. When the onion and celery are translucent, add the rest of your vegetables. Cover with a lid and stir occasionally. Make sure nothing burns, the liquid from the vegetables should prevent this but stir to be sure. When the Bokchoy and mustard greens are limp, add the garlic, seasonings, and soy sauce. Continue cooking, stirring all ingredients together. 

Separate the ingredients into 5 containers, adding 1/2 cup cooked quinoa to each portion. Enjoy for 5 days of lunch! 

Side note: add chicken or another protein if you so choose. I prefer without meat for lunch but if I was serving this as a dinner I would add chicken or shrimp.