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Eat Clean, Play Dirty: Recipes for A Body And Life You Love
Danielle’s recipe below! 

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Classic Stir-Fry
From Eat Clean, Play Dirty: Recipes for A Body And Life You Love

For the pickled chiles:
2 serrano chiles, seeded and thinly sliced
1â„4 cup brown rice vinegar
2 tablespoons maple syrup

For the stir-fry:
1â„4 cup almond butter
4 cloves garlic, minced
1 tablespoon tamari soy sauce
Zest and juice of 2 limes
3 tablespoons sunflower oil
1 small red onion, sliced
1 large head broccoli, chopped into bite-size florets
1â„2 small head purple cabbage, shredded (about 2 cups)
2 tablespoons minced or grated fresh ginger
3 cups cooked quinoa
2 large carrots, grated
4 cups spinach
1 small bunch fresh cilantro, leaves roughly chopped
4 scallions (white and green parts), thinly sliced

Instructions

Make the pickled chiles: In a small pot, bring the chiles, vinegar, and maple syrup to a boil. Remove from the heat and let the chiles sit for at least 5 minutes or overnight. Store the pickled chiles in the fridge in their pickling liquid for up to 1 month.

Make the stir-fry: In a medium bowl, whisk together the almond butter, garlic, tamari, lime zest and juice, and 1â„4 cup of water.

In a large skillet, heat 2 tablespoons of the oil over high heat. SauteÌ the onion until just soft, about 1 minute. Add the broccoli to the pan in an even layer and let it sear, without stirring, for 2 minutes. Give the mixture a toss and continue cooking for another 5 minutes, stirring occasionally to avoid burning (though some charring is okay!). Add the remaining 1 tablespoon of oil, along with the cabbage and ginger. Cook until just tender, while stirring, about 3 minutes. Add the quinoa and cook for 2 minutes to lightly toast it, then stir in the almond butter mixture. Fold in the grated carrots and spinach and cook, while stirring, until the spinach has just wilted, about 2 minutes. Remove the pan from the heat, taste, and season with salt, if desired. Divide the stir-fry among 4 bowls and sprinkle with the cilantro, scallions, and pickled chiles strained from their liquid.

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