Marco Borges is an exercise physiologist, founder of 22 Days Nutrition, author and plant-based living advocate. Passionate about guiding people to develop healthier lifestyles, he has spent the last 20 years as a lifestyle coach and touring the world empowering others with tools for ultimate wellness. He is also the author of Power Moves: The Four Motions To Transform Your Body For Life. He lives in Miami with his wife and their three sons.

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Quick Garden Stir Fry with Quinoa

and Sriracha Sauce

1 onion, cut in half, then sliced into crescent moons

1 orange pepper, cut into strips

3/4 cup celery, chopped

1 cup string beans

2 cups broccoli florets

1 bunch broccoli rabe, chopped and washed

1 cup mushrooms, sliced

1 head bok choy, chopped and washed

1 ½ Tbs grated ginger

1 Tbs. Nutritional Yeast

1 Tbs Cilantro, chopped

1-2 Tbs. Sriracha Sauce

3 cloves garlic, minced

Olive oil

2 Tbs.tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Mirin cooking wine

2 cups cooked Quinoa

Cover the bottom of wok with oil. When oil is hot, add the onions and cook for 3 minutes. Then add the green beans and celery. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, orange pepper and mushrooms. Cook for a few minutes and then add the bok choy, and broccoli rabe, Tamari and Aji Marin. The liquid will help steam the vegetables. Cook for a few minutes more, than add the Nutritional yeast, Cilantro, Sriracha Sauce, ginger and garlic. When vegetables are finished (they should be cooked, but not too soft), add the Quinoa. Add more tamari or Sriracha Sauce if desired.