Mediterranean Stir Fry

Prep time: 10-20 min, Cook time: 20 min

After all the holiday splurges I have been craving something warm, light and fresh. So I came up with this combo and couldn’t not share with you guys!

Packed with fresh veggies and lots of plant protein, this makes a great weeknight dinner. This makes about 6 servings and will reheat and freeze well.

Feel free to swap out the veggies with whatever you like! I used a mixture of fresh and frozen because that’s what I had. Just make sure to cook the frozen first until they thaw a little, then add in all the fresh ingredients.

Ingredients:

• 2 c cooked quinoa
• 2 cans chickpeas
• 1 red onion, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 c chopped broccoli florets
• 1 bag frozen kale
• 1 c cherry tomatoes
• 2 T minced garlic
• 2 t za’atar seasoning
• 1 T lemon juice
• 2 T olive oil
• 1/2 c vegetable stock
• Salt & pepper, to taste
• Pine nuts (optional garnish)

Directions:

• In a large stockpot or flat bottom skillet, heat the olive oil on medium heat
• If using frozen vegetables, add them first and cook until they’re thawed to room temperature. Next add onion and sautee until translucent.
• Add remaining ingredients and spices. Mix well. Cover with a lid and simmer until the liquid is absorbed and everything is cooked through.