Green Bean & Quinoa Stir-Fry
Green beans are full of energy boosting B vitamins, including folate, which is particularly important for expectant mums for protection against neural tube defects like spina bifida. Beans are also a great source of iron which is crucial for energy production and for making red blood cells to transport oxygen around the body. Cabbage, like other brassica vegetables, contains high levels of sulphur compounds that enhance liver detoxification of carcinogenic substances. Carrots are jam-packed with beta-carotene goodness required for healthy eyesight and immune health. Beta-carotene is a powerful antioxidant and anti-inflammatory vitamin.
- Dash olive oil
- Small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- 2 large handfuls green beans
- ½ small red cabbage, shredded
- 1 large carrot, cut into thin strips
- 4 tsp coconut aminos
- ⅔ cup cooked quinoa
- Handful roughly chopped coriander
- Heat olive oil in medium frying pan over medium heat. Add onion, garlic and ginger and cook for 3 mins.
- Add beans, cabbage, carrot and coconut aminos and cook until vegetables start to become tender.
- Add quinoa and toss gently. Serve with coriander.
Note: This stir-fry works well on its own, or served with tofu or tempeh, chicken or fish.
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