Stir-Fry Zen Crunch Bowl

• 2 cups Cooked Millet, Quinoa Or Brown Rice
• 1 Tablespoon Sesame Oil
• 2 cups Broccoli Florets
• 1- 1/2 cup Shredded Carrots
• 1 cup Snow Peas
• 1/2 cups Vegetable Stock
• 2 cups Asian Greens (or Kale And Spinach)
• Salt And Pepper, to taste
• 1- 1/2 cup Red Cabbage, Chopped
• 15 ounces, weight Crispy Asian Roasted Chickpeas (See My TK Recipe Box, Or The Related Blog Post)
• 1 cup Roasted Cashews
• 1 Tablespoon Yellow Miso Paste
• 1 Tablespoon Lemon Juice
• 1 teaspoon Fresh Ginger
• 2 Tablespoons Tamari Or Soy Sauce
• 18 teaspoons Ground Sea Salt
• 1 Tablespoon Rice Vinegar
• 2 teaspoons Agave Syrup Or Honey

1. Cook millet, quinoa or brown rice and set aside.
2. Youll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).
3. Add sesame oil to a large pan or wok over medium high heat.
4. Add broccoli and cook for 3 minutes, stirring occasionally.
5. Add carrots, snow peas and vegetable stock.
6. Stir and cook for 5 minutes.
7. Add greens and cook another 2 minutes or until greens are wilted.
8. Remove from heat.
9. Sprinkle with salt and pepper.
10. To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup.
11. Stir with a small whisk.
12. In a bowl, scoop into different sections the millet, quinoa or brown rice, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews.
13. Drizzle with dressing and serve.

millet, sesame oil, broccoli florets, carrots, snow peas, vegetable stock, asian greens, salt, red cabbage, chickpeas, cashews, lemon juice, fresh ginger, tamari, ground sea salt, rice vinegar, syrup

Taken from tastykitchen.com/recipes/special-dietary-needs/stir-fry-zen-crunch-bowl/ (may not work)