Kale, Spinach, Coconut and Quinoa Stirfry

When I came home from work today all I wanted was food then and now. This is a perfect midweek meal which is quick and healthy with a good dose of kale, spinach and any leftovers that you have in your fridge. Once again my little friend quinoa plays a big role in the protein element of the dish, but the sweet addition of coconut, the warm from the spicy sauce, finished with a squeeze of fresh tangy lime, trust me when I say the combination is a match made in heaven!

So although there seems to be a lot of steps, once you have your preparation complete it really is a quick meal. A top tip from me is cook your quinoa in large batches and either keep it in the fridge or the freezer, both work fine. Cooking quinoa is a long process, so by doing it this was you can almost cut your cooking time in half! And remember - the key to cooking in a wok is never stop stirring, so your food doesn't get stuck in the bottom!

Ingredients 
(Serves 2)

- 2 Eggs (beaten)
- 2 cloves of Garlic (crushed)
- 1 cup of Quinoa (cooked)
- 2 cups of Broccoli Heads (or whatever veg you have in the fridge!)
- 1 bunch of Spring Onions (finely sliced)
- 100grams of Kale (around half an average sized bag, stalks removed and shredded)
- 100grams of Spinach (again around half a bag)
- 3/4 of a cup of Coconut Flakes (I used unsweetened, but sweetened will also work fine)
- 1tablespoon of Soy Sauce
- 1tablespoon of Sriracha or Chilli Sauce
- 1 Lime (cut into wedges)
- 2tablespoons of Coconut Oil

Method

1) Firstly your going to need a big wok, and a big bowl. Put your wok on a high heat and add roughly a quarter of the Coconut Oil and leave until it is completely melted and hot! Next add you Eggs and stir until they have just scrambled. Once they are cook remove them from the wok into your large bow, and wipe any excess egg which is stuck to the sides with some tissue (be careful the pan will be hot!)

2) Place your wok back on the heat, add another quarter of your Coconut Oil, and once again wait for it to melt and get hot. Then add your Garlic, Spring Onions, and Broccoli (or whatever you've decided to add), and cook for around 2-3 minutes unitl they have softened a little (I prefer my Broccoli crunchy, but if you like yours a little softer you can always boil it in some fresh cold water for around 5 minutes before adding it to the wok).

3) Next add the Kale and Spinach to the wok, and and stir until they have wilted, this should only take a few minutes. When you have achieved t,

4) Place your wok back on the heat for a final time, turning it down a little and adding the remainder of the Coconut Oil, again waiting for it to melt, before adding your Coconut Flakes and Quinoa, Stir until your Coconut Flakes have turned golden brown and your Quinoa is hot. Remove the final ingredients from the wok adding to the bowl with your Kale mixture and Eggs.

5) Finally add your remaining two ingredients, the Sriracha and Soy Sauce to the bowl, mix it all up and serve with a wedge of lime.

Enjoy

Charlotte x