Chard and Bok Choy Stir Fry with Quinoa

Gather up the following ingredients:

3 Large Red Chard Leaves

1 Head/Bunch Baby Bok Choy

2 Stalks of Celery

4 Mini Bell Peppers

1 Carrot

1/2 Cup Cooked Quinoa

Gather your ingredients and wash all your greens and vegetables in cold water.

Next slice the carrots thinly:

Put them aside in a bowl

Next chop up the mini peppers into bite size pieces:

Put them aside with the carrots.

Next slice the celery:

Add them to the bowl with the carrots and mini peppers.

Next chop up the baby bok choy.  I prefer just the leaves but if you like the crunchy part please feel free to chop it up too:

Add this to a separate bowl from the crispier veggies.

Next chop up the Red Chard:

Add this to the bowl with just the Bok Choy in it.

Now put a large frying pan on the stove and spray with non-stick cooking spray.  Allow to warm up for about 20 seconds.  I usually have the heat on medium.  Add the bowl of crispy veggies and begin stirring.

Next you will add 1/2 cup of water:

Keep stirring until veggies are slightly softened.  Then add another 1/2 cup water if needed and any spices or seasoning you wish for your meal.  I added a little bit of cinnamon and ginger.

Once the carrots are to your preferred softness and the celery is clear add the greens to your stir fry.  If needed add an additional 1/4-1/2 cup water to facilitate the wilting of your greens:

When your greens are completely wilted spread out a thin layer of 1/2 a cup of cooked Quinoa on a plate:

Put the stir fry on top and enjoy!

316 Calories

62 g Carbs

3 g Fat

16 g Protein

15 g Sugar

836 mg Sodium

Another stir fry

I stir fry vegetables so much that I really should just bite the bullet and invest in a good wok.  I think that will be my next purchase on the check after this one.

On this meal I began by starting a half a cup of jasmine rice in my rice cooker on the Smart steam setting because I knew I could choose the time.  Jasmine Rice cooks faster than the quick rice setting on my rice cooker.  So the smart steam setting  boils the water just as well and also goes into stay warm mode after it completes so it works just as well.

Next I picked out my vegetables:

2 medium Pearl Potatoes (sliced then sliced the opposite direction making what looks like miniature fries)
2 leek slices (My leek is one inch across so its huge.)
2 celery heart stalks
1/4 of a cup of broccoli
1 cup fennel stalks and leaves
1 cup Radicchio

First you wash the vegetables.  Then in my case since my leek is 1 inch across I cut it into quarters.  Then I put them to the side.  I then slice the Potatoes followed by slicing them the opposite direction forming miniature fries.  I put these in a bowl.  Then I cut up the broccoli so its just a bunch of small heads and add it to the bowl.  Follow that with slicing the celery heart stalks and adding them to the bowl as well..  Then you slice and chop up the Radicchio as well as the fennel.

Next you add to your taste to a pan olive oil into a frying pan.  next you add spices to your taste.  Follow that with the leeks and a quarter of a cup of the fennel.  Cook that for a minute or so then add the bowl of veggies minus the radicchio and half the fennel.   You also add some of the fennel at this point in the cooking process as well..

Cook the vegetables until the celery hearts are just starting to be clear.  The potatoes should be at the point where they just need a few more minutes to cook.

This is when you add the remaining fennel and radicchio.  Keep stirring until the Radicchio leaves are wilted.

Make a bed of Jasmine Rice on a plate then spread the stir fry on the rice.

Now enjoy the fruits of your labor.

Steamed Vegetables

Here is a great summer selection and a great breakfast or lunch too.  If you have a steaming rice cooker this is fairly easy to do. You simply slice the raw beats, summer squash, and carrots after washing them.  Then you add them to the steaming basket and steam everything for 10-15 min depending on how crisp you want them.    This was one large beet, two carrots and one summer squash.