This gluten free, low fodmap turkey and quinoa stir-fry is definitely one of the quickest recipes on my blog. Stir-fries are such a simple yet delicious weekday dinner option, you can add any meat, tofu or veg that you can find and have a nutritious meal ready in 15 minutes! I love adding egg to my stir-fries at the moment for extra protein but it can definitely be omitted if you would rather not use it. If you are looking for a veggie or vegan option then this recipe would also work well with tofu instead of turkey!
INGREDIENTS:
1 tsp garlic infused olive oil (or coconut oil)
1cm ginger, grated
1 red chilli, finely chopped
125g turkey breast
125g pre-cooked quinoa
½ red or orange pepper, cut into strips
5 babycorn, sliced into rounds
40g frozen petit pois
1 egg
1 tbsp tamari
1 tsp sesame oil
½ tbsp cider vinegar
1 tbsp fresh coriander, chopped
METHOD:
- Heat the garlic oil in a pan over a medium heat
- Add the chilli and ginger then fry for 1 minute
- Cut the turkey into 1 inch strips and add to the pan, fry for a further 2-3 minutes until the outside is no longer pink
- Add the quinoa, pepper, babycorn, petit pois, tamari and cider vinegar then fry for a 3-4 minutes until the veg starts to soften
- Push everything to one side of the pan, whisk the egg and add the other side of the pan
- Scramble the egg then stir into the quinoa mixture as soon as it is cooked
- Stir through the coriander and sesame oil and serve with a sprinkling of seeds if you like