“Different colours of fruits and vegetables contain different phytonutrients. By eating a high variation of vegetables, you will get the maximum pay off in immune system benefits.”

– Dr Junger

There is nothing more nutritious than eating a rainbow of vegetables to boost your immunity. And this Quinoa Vegetable Stir Fry is immunity in a bowl! Quinoa is rich in antioxidants, amino acids, fibre, protein and can improve the nutrient quality of a gluten-free diet. It is also a good source of manganese, copper, folate, iron, phosphorus, and magnesium.

Ingredients:

3tbsp sesame seeds

1 tbsp toasted sesame oil

1 cup broccoli florets

1 medium carrot, julienne

1/2 onion, julienne

1/2 cup edamame or asparagus tops

1 small zucchini or 1/2 cup French beans

1 tsp grated fresh ginger

2 cups cooked red quinoa

For the sauce:

2 tbsp tamari, coconut aminos or soya sauce

1/2 tsp sambal oelek or chilli sauce

1 tbsp brown rice vinegar

1/4 cup vegetable stock

Instructions:

Soak the quinoa and cook accordingly to the instructions on the packet. We recommend soaking overnight so it becomes easier to digest. You can also cook it in stock for more flavour but feel free to just use water.

Toast your sesame seeds in a skillet and toss until they begin to brown and are fragrant. Transfer them to a bowl and set aside.

In a skillet, heat the sesame oil and add ginger and onions, sauté.

Add your veggies, sautéing until they begin to soften. Mix your sauce ingredients and add to the vegetables along with the pre-cooked quinoa. Combine all together to mix the flavours. Just before you’re ready to serve, gently fold in your scallions and sprinkle toasted sesame seeds.