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Table Charlotte- Recipes for the Week

Table Charlotte: Spring stir fry
Warm weather deserves colorful dish
Published Friday, May 15, 2015 5:51 am
by Ashley Mahoney


Stir fry adds color and flavor to any meal with a little preparation and ingenuity.

Summertime sunshine—wait, it’s still spring.

Yet with warm weather, anyone from New York would swear summer has arrived. With so much color and flavor in the air, the time for soups and dull food has gone the same way as the winter months.

Try this colorful dish to bring a little something extra to the table.

Serves 1


Drizzle olive oil

1 large zucchini

2 vine tomatoes

2 large mushrooms

2 large carrots

2 large red peppers

1/2 teaspoon basil  

1/4 teaspoon rosemary  

1 beef bullion cube

1 cup water

1/2 cup quinoa

Preheat pan on low adding olive oil 

Thinly slice zucchini, carrots, and mushrooms

Gut tomatoes and peppers

Dice tomatoes and peppers

Add to pan with basil and rosemary, increasing heat to medium and fry

Bring water with bullion cube to boil in a small pot

Add quinoa, cover and cook on low for 15 minutes

Turn off the heat and let the quinoa sit covered for an additional five minutes

Serve vegetables over quinoa with a basil garnish

Bon appétit!


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