On: Gluten Free Green Veggie Stir fry

Stir fry dishes are popular in my home and oh so easy to make quickly. The sauce for this particular dish is a spicy peanut sauce similar to other recipes I have posted with one little addition: cinnamon. Cinnamon is the secret wonder-spice in this sauce, and it is delightful. Enjoy!



2 tbs. extra virgin olive oil

2 crowns broccoli- chopped (I include portions of the stalk as well)

1 cup chopped collard greens

1 /2 cup white mushrooms chopped

1/2 yellow onion

1/2 tbs. red pepper flakes

1 cup extra virgin olive oil

4 tbs. peanut butter

1/2 tbs. cinnamon

1 cup gluten free Tamari sauce

2 cups Quinoa


Start quinoa cooking by boiling in 4 cups of water. Monitor while you stir fry: heat 2 tbs. olive oil on medium heat in a large sauce pan or wok. Add onions and saute until soft. Then add broccoli, collard greens, and mushrooms. Stir occasionally as veggies saute for approximately 10 minutes.


While veggies cook, prepare the sauce by mixing the 1 cup olive oil, tamari sauce, peanut butter, cinnamon and red pepper flakes in a small bowl. Once veggies are softened, mix sauce into the pan over the veggies. Reduce heat to low, and stir until peanut butter has melted and is evenly distributed over the veggies.


Serve veggies over quinoa. Serves 4.

Make your day great!



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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