One way we save on meat is by eating stir frys. The recipe below is one that we enjoy immensely and is also very healthy.
Chicken/Quinoa Vegetable Stir Fry
Cut up a variety of vegetables such as: carrots, broccoli, cauliflower, yellow beans, red cabbage, onion or leek or shallot, red pepper and garlic and sautée these in organic coconut oil until al dente. Then add leftover chicken pieces and Bragg all purpose soy sauce. While you are preparing the vegetables, cook 1/2 cup of quinoa in 1 cup of water. Bring the quinoa to a boil, simmer for ten minutes, fluff it with a fork and let stand for an additional five minutes. If the quinoa is not pre-rinsed, make sure to rinse it well before cooking. Once the quinoa is cooked, incorporate it into the remaining ingredients and simmer approximately two to three additional minutes.
Note: I try to follow the rainbow diet; therefore, I use red, purple, yellow, orange and green coloured vegetables when preparing a meal. This will help to ensure that you are getting as many nutrients as possible during the day. I use very little chicken in this casserole and this really helps to stretch the food budget. It is also a gluten free meal that our whole family really enjoys and it is also a great way to use up vegetables that need to be used up before the next grocery order.
That sounds delicious and quick! Thanks Lorraine!
She also wanted to add that quinoa is a complete protein; therefore, it can be served instead of meat or poultry or it can be used as an additional ingredient to boost the nutrient value of the meal.
I hope that this recipe helps your readers stretch their food budget while ensuring a healthy lifestyle.