Spinach And Walnut Stir Fry Recipes

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

STIR-FRIED SPINACH WITH GARLIC

Steps:

• In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.

QUINOA, SPINACH AND WALNUT STIR FRY

Steps:

• Place quinoa in a bowl, cover with water, drain well.
• In a skillet, heat oil over medium heat. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in garlic and cook stirring another minute. Stir in salt and 2 cups water. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until water is absorbed.
• Stir in spinach and tomatoes. Cook over medium heat for one minute or until spinach is wilted.
• Stir in walnuts and cheese.
• Garnish with basil if desired.

SPINACH AND WALNUT STIR-FRY

Steps:

• In a large frypan, heat olive oil over medium heat; cook walnuts for 2 minutes.
• Add onion, cook until softened, about 2 minutes.
• Add spinach, in batches; cook until wilted, about 5 minutes.

SPICY SHRIMP WITH SPINACH AND WALNUTS

Steps:

• Peel, devein and butterfly shrimp.
• Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
• Cover and marinate in refrigerator for 30 minutes.
• Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
• Add ketchup and next 3 ingredients.
• Set aside.
• Coat a wok with cooking spray.
• Heat at medium-high until hot.
• Add walnuts and stir-fry for 30 seconds.
• Remove walnuts from wok and set aside.
• Drizzle peanut oil around top of wok, coating sides.
• Add spinach to wok; stir-fry for 2 minutes.
• Remove to a serving platter; keep warm.
• Add garlic to wok; stir-fry 10 seconds.
• Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
• Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
• Spoon over spinach and sprinkle with walnuts.
• Serve immediately.

SPINACH AND WALNUTS

Steps:

• Heat the oil in a large skillet with a lid over medium-high heat.
• Saute the onion and garlic until the onion becomes translucent.
• Add the red pepper flakes, if using, and stir through once.
• Add the walnuts and saute until they become somewhat fragrant.
• Add the spinach and continue to stir until it begins to wilt.
• Cover and allow to steam in it's own juice for 5 minutes.
• If needed you can add 1 Tablespoon of water to the pan.
• Remove cover and add the soy sauce.
• Mix well and serve.