September Newsletter 5

Caregivers, here is a healthy and easy-to-prepare meal you and your client can enjoy. This recipe is delicious and promotes overall well-being and nutrition. It is also suitable for many dietary needs and preferences. (Please always refer to the Care Plan for dietary restrictions).

If you make it, send us a picture: [email protected].

Ingredients:

1 cup quinoa, rinsed
2 cups water or vegetable broth
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, thinly sliced
2 carrots, julienned
1 red bell pepper, thinly sliced
1 zucchini, diced
1 cup corn
1 cup chick peas
¼ cup soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon maple syrup or honey
1 teaspoon grated ginger
Salt and pepper to taste
Sesame seeds, parsley and/or red and chopped green onions for garnish (optional)

Instructions:

In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
In a large skillet or wok, heat olive oil over medium heat. Add garlic and onion, and sauté for 2-3 minutes until fragrant.
Add carrots, bell pepper, zucchini, corn, and chick peas to the skillet. Stir-fry for 5-7 minutes or until vegetables are tender-crisp.
Whisk together soy sauce, rice vinegar, maple syrup or honey, and grated ginger in a small bowl. Pour over the vegetables in the skillet and toss to coat.
Add cooked quinoa to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing flavors to meld.
Season with salt and pepper to taste. Garnish with sesame seeds, parsley and chopped green onions if desired.

Serve hot and enjoy!