Neshama & Nourishment: Sizzlin' Spicy Stir-Fry With Quinoa

Neshama & Nourishment

By Liorah Abrams

Taste of Torah: Just as we add peppers to a dish to create diversity, so too we can find ways to spice up
our connection with Hashem through new, exciting methods of learning, sharing and doing
more mitzvos.

Tools:
One small (2qt) pot
One large sauce pan with lid

Ingredients:

Quinoa
1 Onion, coarse chopped
1 Tomato, diced
1 Red Pepper, in large, short strips
1 Can of corn
1 Jalapeno Pepper, cut into fine, short strips
Balsamic Vinegar to taste (I use 1 - 2 Tablespoons)
1/4 cup Water
Salt to taste
Pam spray

Instructions:

1.    Start the Quinoa in the pot, according to the directions on the package

2.      Spray the pan with Pam, turn flame to medium, add onion.
       After 2 min, add tomato.
       After another 2 min, add red pepper.

3.      Strain HALF of the liquid from the can of corn, after 1 min, add to pan.
       Add Balsamic Vinegar, and after 1 min, add water and salt.

4.      Add Jalapeno pepper.  Note that the degree of spiciness is directly related to the number
       of seeds included, and add accordingly. (Recommended: use gloves while slicing pepper
       to avoid spicy "juice" on hands.)

5.      Stir and cook on medium for 2 more minutes, then cover and reduce heat to med-low
       Cook, covered for 5 - 8 min, stirring occasionally.

6.      Place Quinoa on plate, scoop veggies on top of or next to it, and pour remaining liquid from
       pan on top of both.

       Eat, and enjoy!