Spicy Kale and Coconut Stir Fry

This light and taste stir fry is delicious
Dish Type: Lifestyle: gluten free, nut free, vegan, vegetarian


2 tablespoons coconut oil

2 big cloves garlic, pressed or minced

½ bunch green onions, green and white parts, thinly sliced

1 red pepper diced

1 medium bunch kale, ribs removed and leaves finely shredded

¼ teaspoon fine grain sea salt

¾ cup unsweetened coconut flakes

2 cups cooked and quinoa

2 teaspoons soy sauce (gf if necessary)

2 teaspoons hot sauce

1 lime, halved

Fresh cilantro, for garnish


Heat a large wok or non-stick frying pan over medium-high heat.

Add one tablespoon of oil to the pan and add the garlic, onions and red pepper. Cook, while stirring, for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Put content of the pan into a bowl and let stand.

Add the remaining two teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the quinoa to the pan and cook, stirring occasionally, until the quinoa is hot, about 3 minutes.

Pour the contents of the bowl back into the pan. Add your 2 teaspoons of tamari (or soy sauce) and hot sauce. Stir to combine, then transfer the contents to serving plates or back to your bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of torn cilantro leaves and wedges of lime.