This is a staple recipe in the Gioffre home because it’s zesty, easy to make, stores well, and flows with alkaline health. I make it in huge batches and then eat it for lunches and snacks throughout the week. 

My kids also love it, so a total win all around.

Ingredients: (Serves 4)


  • 1 1/2 cup quinoa
  • 1 lime, zested
  • 1 15oz can of coconut milk
  • 1 cup water or veggie broth

Teriyaki Sauce

  • 1/2 cup gluten-free Tamari
  • 1 clove minced garlic
  • 1 tsp. minced fresh ginger

Stir Fry

  • 2 tbsp. coconut oil
  • 2 cloves of garlic minced
  • 2 tsp. minced fresh ginger
  • 1 small white onion
  • 1 celery stalk cut into chunks
  • 1 cup green beans
  • 4 baby bok choy, chopped
  • 1/2 cup snow peas
  • 1/2 bunch cilantro, chopped


  1. Mix the quinoa, lime zest, coconut milk, and broth in a pot over high heat.
  2. When the broth comes to a boil, turn the heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 30 minutes.
  3. In a small saucepan, combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
  4. In a wok or large pan with sides, heat coconut oil and add garlic, ginger, and onions.
  5. Let simmer until brown. Add a little more oil if needed, and toss in all of your veggies (except cilantro).
  6. Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes, depending on how "al dente" you want your veggies.
  7. Scoop a large spoonful of quinoa into a bowl; add a generous helping of veggies, a

spoonful of teriyaki sauce, and then top with cilantro.

If you love this recipe and crave more meal-prepping tips, download my Acid-Kicking Recipe eBooks.

Remember, every time you put something in your mouth, you are choosing to fight disease or fuel it.

So eat well—and deliciously—with my seasonal recipe books.

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