Stir-fry (also known as wok fly, inspired by one of my favorite restaurants) is one of those cheap, fast and easy meals for after work or working out or working up an appetite. It is consistently delicious… and with a million ways to sauce it up, it never gets boring.

Boil 2 cups of water and 1 cup of quinoa over medium heat until all the liquid is absorbed.

1/2 package tempeh, chopped (I have not tried making this myself… yet!)
1 carrot, grated
1 zucchini, chopped
1 shit ton of garlic, finely minced (about 6 to 8 cloves… I love garlic)
shredded ginger root, a piece 3/4 the size of a thumb
1/2 small onion, chopped
2 1/2 teaspoons wakame flakes, soaked in water 3-5 minutes, then drained
Seasonings and spices: Bragg’s liquid aminos, turmeric, pepper, paprika, chili powder, parsley, basil, extra ginger/garlic/onion (or if you don’t have fresh available) to your preferred taste
1 lime or lemon
1 avocado
sesame seeds to garnish

Heat a large saucepan over a medium flame. Cover bottom of pan with olive oil. When oil is warm, add onions and garlic. When the onions start to become translucent, add the tempeh. Add spices, a generous sprinkle to cover the dish works for me. Stir. Add the zucchini, and give it a good squirt (1 to 2 seconds) of Bragg’s. Stir. When most of the liquid has been absorbed add another 1/2 to 1 tablespoon or so of olive oil. Give it another good stir, and again when most of the liquid has been absorbed, add the juice of one lime or lemon. Stir, again til most of the liquid has been absorbed, then turn off heat. At this point, the quinoa should be done or about done. Let the quinoa stand for a few minutes, then fluff with a fork.

To serve, layer quinoa, grated carrots, wakame, cooked veggies with tempeh, and sliced avocado. Sprinkle with sesame seeds. Add another squirt of Bragg’s if you want, or just dig in. Serves 2.

For variations, vary the amount or kinds of vegetables (bok choy, celery, mung bean sprouts, broccoli etc.), sub more veggies instead of tempeh, or serve with rice or soba noodles for a more asian inspired meal. Vary the sauce by adding teriyaki, peanut butter, curry or whatever you like. Yum!