Full Name: Stephanie Firenze

Family Information: Husband; Michael Firenze and two Cavalier King Charles Spaniels; Tucker and Sophie

Community of Residence: Poway

Hobbies: The Dailey Method, hiking, cooking, and snowboarding and wine tasting

Favorite Local Activities: Taking a Dailey Method class and hiking Blue Sky with my husband and dogs followed by a glass of wine at The Barrel Room.

About the Recipe: Given I am of Peruvian heritage and follow a plant-based diet, I decided to choose a recipe with quinoa or (KEEN-wah), which is a Peruvian seed and i92064FebMar2013_Recipe_ChefPhotos one of the most protein-rich foods we can eat, plus it contains almost twice as much fiber as most other grains. My husband and I have been following a whole food plant-based diet due to its plentiful health benefits, so quinoa has become a staple in our diet given it’s a complete protein. So, if you are looking for a nutritious, quick, and delicious meal to make for your family, you will enjoy this!

The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”
~ Ann Wigmore 

About the Chef: I live in Poway with my husband, Michael, who grew up in Poway and currently works for Harper Construction. I own a barre fitness studio called The Dailey Method in Rancho Bernardo where we are committed to helping the RB-Poway community reach their fitness goals in a healthy, fun and non-competitive atmosphere.

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1 cup  organic quinoa
2 cups 
water
2 tbsp. 
sesame oil
3 tbsp. 
tamari sauce
1 tbsp.  
grated ginger
1 tbsp. 
minced garlic
1 cup 
sliced mushrooms
1
bunch scallions
1
broccoli crown
1
can sliced water chestnuts
1
bag mixed peas, carrots, corn
½ cup
 chopped cilantro

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  1. Cook the quinoa in a rice cooker or on the stovetop.
  2. Heat 1 tablespoon of oil in a wok or large nonstick frying pan over medium-high heat.
  3. Add the broccoli and mushrooms, and cook, stirring occasionally, until softened slightly.
  4. Add the ginger and garlic, and stir-fry for 30 seconds.
  5. Stir in the mixed vegetables and water chestnuts.
  6. Add cooked quinoa to vegetable mixture.
  7. Add 1 tbsp. of oil [if needed] and stir.
  8. Add scallions, cilantro, and tamari sauce. Stir to combine, and cook, stirring occasionally, for one minute.
  9. Serve hot, or at room temperature.
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