spinach & ‘shroom quinoa stir fry
I spent the last week noticing things about our town. Noticing how you receive a wave from every car that passes – the small, left-to-the-last-minute jab over the steering wheel. How you drop into the bank and get complimented on today’s lunch served at the cafe (and “oh-my-word how amazing are those Marathon Cookies!”). How one can go for a long walk on a Sunday afternoon and not see another soul. Attending a local portrait painting class with one of Canada’s top artists, for free. Likewise, attending Yoga classes and Circuit training also for free. Never thinking twice about leaving the car or the house unlocked. How the neighbour drops a bag of kiwifruit in the fridge (A joke? Perhaps. Hugely appreciated, yes!). How valued our visits with friends are – a stop by on a Sunday afternoon turns into an extended hangout over tea (or wine). Getting a whole gym to yourself on weekends. The extremes of weather and daylight and the anticipation that brings.
And the joy in simple everyday things. Well, things that would be simple in a non-isolated town. Receiving a new purchase almost two months after ordering it online! Getting groceries sent up from the city! Delving into a container of yogurt that hasn’t expired and cutting a head of fresh broccoli that has no mould! Cracking an avocado that, in contrast to those in our little Northern store, is NOT brown, bruised and bland but creamy, green and bright in flavour.
Spinach & Mushroom Quinoa Stir Fry
Serves 3 – 4
An ideal way to use up leftover grains is to stir fry them with veggies and eggs like you would rice. Any grains would work – we had quinoa left over from our week’s lunches and it made for a delicious, nutritious, high protein take on a popular Asian takeaway.
1 cup cooked and cooled quinoa1 tsp sesame oil
1 clove garlic
handful veggies (spinach, mushrooms, cherry tomatoes)
1 whole egg
2 egg whites (or sub with another whole egg)
1 tablespoon soy sauce
juice of one lemon
1 tsp brown sugar or honey
handful chopped herbs (cilantro or parsley)
hot sauce (we like our Kaitaia Fire but our stash from NZ is running low.. hint hint)
Heat oil in a wok over high heat. Toss in the veggies and garlic and stir fry. Add quinoa and fry until starting to brown. Crack the eggs in and stir until egg coats everything and cooks. Mix together soy sauce, lemon and sugar and pour over. Mix through herbs and dish up. Serve with the most perfectly ripe avocado you can get your hands on, freshly ground pepper and a drizzle of hot sauce.