Simple and Easy Stir Fry

I made this for friends the other night and they raved…so here it is!

1 cup brown rice with ½ cup quinoa ( I soak my grains for 6-12 hours before cooking…more about that later…)

1 cup diced organic red and yellow peppers

1 cup diced carrots

1 cup diced walla walla sweet onions

2 cups diced kale and spinach combo

½ cup cilantro and parsley either/or chopped finely

1 cup organic sliced tofu or tempeh

Tsp. or two coconut oil to sauté with

Toasted sesame oil…to taste

Umboeshi plum vinegar ¼ to ½ tsp..

Braggs liquid amino acid or tamari soy sauce 1-2 tablespoons to taste

Cook rice and quinoa together in a rice cooker or on stove top until done.

Sauté onions in coconut oil until translucent. Add carrots, tofu or tempeh and peppers sauté for approximately five minutes, vegetables should be warmed but still crisp.  Then add kale and spinach sauté until just soft. Add in the cooked rice/quinoa, the sesame oil, umboeshi plum vinegar, soy sauce and the cilantro or parsley. Adjust seasoning to taste.

Serves four as an entrée…

Enjoy