Veggie stir fry with quinoa and LIVER

Ingredients

• Ground beef

  85% lean meat / 15% fat, raw

  100g

• Chicken liver

  All classes, raw

  100g

• Lentils

  Mature seeds, cooked, boiled, without salt

  1 ½ cup or 297g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Carrots

  Raw

  1 medium or 61g

• Mushrooms

  White, raw

  5 medium or 90g

• Bok choy

  Chopped, cups

  2 cup or 240g

• Soy sauce

  Made from soy (tamari)

  2 ⅓ tbsp or 42g

• Cornstarch

  2 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Apple Cider Vinegar

  Eden

  ⅓ tablespoon or 5g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tsp or 5g

• Molasses

  1 tbsp or 20g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Quinoa

  Cooked

  1 ½ cup or 278g

Directions

1. Cut the onions and carrots into long, thin strips (eg. julienne peeler for carrots). Chop the broccoli and cauliflower into small florets. Cut the mushrooms and bok choy into small pieces. Dice the garlic.
2. Fry the onion and garlic on medium high for about 7 minutes.
3. Add the broccoli, cauliflower, carrot, mushrooms, and bok choy. Cook for about 15 minutes. Make sure to stir so that the bottom doesn't burn.
4. Meanwhile, in a small bowl, combine the remaining ingredients (except lentils and quinoa). Add to the frying pan when ready.
5. Once the veggies are done, serve over the lentils and quinoa.
6. Adapted from http://divinehealthyfood.com/vegetable-stir-fry-carrots-broccoli-cauliflower/

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