By Jen Booker
December 20, 2019
1/2 cup quinoa (makes 2 cups cooked)
1 tablespoon olive oil
1 cup cashew nuts
2 large carrots
1 small head broccoli
3 cloves garlic
1 teaspoon chilli flakes
1 1/2 tablespoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
chopped spring onion to garnish
sriracha sauce to serve
1Cook quinoa in 1 cup of water for 10 minutes then place the lid on & keep warm
2Prep your carrots, broccoli and garlic while the quinoa is cooking.
3Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each.
4Next, chop your broccoli into bite size florets.
5Last, finely chop your garlic.
6When your ingredients are prepped and your quinoa is almost done (5 minutes left), add your olive oil over medium-high heat to a large wok (or pan).
7Add the cashew nuts & carrots first and cook for 2-3 minutes. Then add your broccoli and garlic and cook for another 2-3 minutes.
8Strain your quinoa and add it to the wok along with the chilli flakes, soy sauce, and rice wine vinegar.
9Sauté everything for another couple of minutes.
10Lastly, add your sesame oil and cook for another minute.
11Garnish with spring onions, crispy onions & sriracha.
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