Lately I have been all about the stir-fry. At least once or twice a week, I am loading up a wok or skillet with protein, tons of veggies, and a quick sauce. Normally my stir-fries lean in an Asian direction since I am partial to any combination of soy sauce, Sriracha, Hoisin, curry, or other Asian flavors. Lately this has included some Chinese 5 spice, which is quickly becoming one of my favorite spice blends. It’s a combination of anise, Szechuan peppercorns, cloves, fennel, and cinnamon and it’s delicious. Since it can be strong, I recommend starting with 1 tsp. and adding more depending on your preference. Some people will want it to be subtle and others will like it bold and up front. In terms of veggies for this stir-fry, I recommend looking for a cabbage based Asian vegetable mix. Mine had a few types of cabbage, carrots, kale, Brussel sprouts, pea pods, and broccoli slaw. Whatever you choose, just make sure it is quick cooking.
Asian Quinoa and Turkey Stir-Fry
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- 1.33 cups cooked quinoa
- 1 tbsp. coconut oil
- 1 tbsp. sesame oil
- 1/2 tsp. red pepper flakes (or more)
- 4 U cloves garlic, peeled and minced
- 2 tbsp. ginger, minced
- 1 lb. 99% lean ground turkey
- 1 tsp. Chinese five spice
- 2 tbsp. low sodium soy sauce (GF if needed)
- 16 oz. Asian vegetable mix (choose one with cabbage as the base)
- 1 U red pepper, sliced very thinly
- 4 U scallions, chopped
- 2 tbsp. cilantro, chopped
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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