Last night I watched the Netflix film ‘Okja’ one of the most meaningful and heart wrenching movies I have seen in a long time. The movie is about a South Korean girl who forms a lifelong friendship with a genetically modified super pig that is bred for consumption by a big corporation. The movie is a social critique on capitalism, factory farming, and meat consumption. I know the directors intention was not to make everyone vegan but I hope it makes people question where their meat comes from so they can make more informed decisions. Anyways, the movie really struck a chord with me and I can’t stop thinking about it. I think everyone should watch it!
With that said I present to you a new delicious vegetarian recipe inspired by Chinese fried rice but with quinoa. Quinoa is a super grain that is perfect for busy people who don’t have much time to put together a healthy meal. It takes 15 minutes to cook and is packed with protein, iron, and fiber. It’s a grain that I make in big batches and eat throughout the week. This recipe is super simple and can be made in 15 minutes using pre-cooked quinoa. If you want to add a pasture- raised egg to this recipe feel free to add it last and cook for an additional minute.
- 1 zucchini, cut lengthwise and cut into 1/2" half moons
- 2 cups sugar snap peas, trimmed (stem end)
- 1 tbsp extra virgin olive oil
- 2 large cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 cup pea tendrils or pea shoots
- 2 cups cooked quinoa (1/2 cup raw quinoa)
- 1 tbsp tamari
- 2 tsp sesame oil
- 1/4 cup chopped mint
-
Place the sugar snap peas and zucchini in a frying pan and fill with enough water to cover the vegetables. Bring to a simmer and cook until tender, about 2 minutes. Discard the water and return pan to stove. Over medium heat allow excess water to be evaporate.
-
Add the olive oil, garlic, and ginger and cook until fragrant, about 2 minutes. Add the pea tendrils and cook for 1 minute. Add the quinoa, tamari, and sesame oil, and cook until quinoa is heated through.
-
Remove pan from heat and mix in the mint. Serve immediately.
