RECIPE THURSDAY: Gluten-Free Toasted Quinoa Stirfry with Organic Baked Wedges


For all you busy holiday shoppers – this week’s recipe is another quick and nutritious dinner that you can whip up from scratch in just 30 minutes. The trick to preparing this meal quickly is to start cooking the wedges first, which are the slowest to cook. As you’re waiting for them to finish, you then start the next slowest items to cook – the quinoa – followed by the scrambled eggs.

Quinoa is an ancient grain that has a complete amino acid profile, which makes it a great protein substitute for vegetarians. Be sure to rinse your quinoa well before cooking as this grain is naturally coated in a mild toxin to which you may become slowly sensitized if you don’t rinse it away every time.


4 Organic potatoes, rinsed and sliced in thin wedges
2 tbsp Grapeseed oil
1 tbsp Garlic powder
1 tsp Sea salt
1 tbsp Tapioca starch
1 tbsp Brown rice flour

1 cup Organic quinoa, rinsed well
2 cups Chicken broth
1 tsp Sesame oil
1/2 tsp Sea salt
1 slice Ginger
1 cup Frozen vegetables of your choice

1 tsp Extra virgin olive oil
2 Eggs, beaten (optional)


  1. In a large bowl, toss together sliced potato wedges, grapeseed oil, garlic powder, sea salt, tapioca starch and brown rice flour until well coated. Spread wedges in a single layer over a baking sheet. Bake at 350F for 25 minutes, or until browned. (For best results, cook with the top oven element using the “broil” instead of the “bake” setting).
  2. As wedges are cooking, heat a pan over medium heat and add rinsed quinoa. Toast quinoa by stirring gently until grains begin to pop. Add broth, sesame oil, sea salt and ginger. Reduce heat to medium-low, cover and let simmer for 10 minutes.
  3. Heat a seperate frying pan and add 1 tsp olive oil. Add eggs and scramble until almost cooked and still runny. Remove from heat and set aside. (Tip: if you have uncoated stainless steel cookware, heating it first before adding oil will help prevent your foods from sticking. You should, however, never heat an empty pan if it is has a non-stick coating.)
  4. By now, quinoa should almost be done cooking and grains will have just begun to split open. Add frozen vegetables, cover and finish cooking another 5 minutes.
  5. Once quinoa is done, stir in scrambled eggs. (Eggs will finish cooking once stirred in with the hot quinoa.)
  6. Remove potato wedges from oven and serve along with quinoa stirfy. Enjoy!




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