• 0.5 cup Quinoa (makes 2 cups cooked)
• 1tbspOlive oil
• 1cupCashew nuts
• 2Large carrots
• 1Small broccoli
• 3Cloves garlic
• 1tspChilli flakes
• 1.5tbspSoy sauce
• 2tspRice wine vinegar
• 2tspSesame oil
• chopped spring onion to garnish
• sriracha sauce to serve

Instructions

1. 1

   Cook quinoa in 1 cup of water for 10 minutes then place the lid on & keep warm

2. 2

   Prep your carrots, broccoli and garlic while the quinoa is cooking.

3. 3

   Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each.

4. 4

   Next, chop your broccoli into bite size florets.

5. 5

   Last, finely chop your garlic.

6. 6

   When 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).

7. 7

   Add the cashew nuts & carrots first and cook for 2-3 minutes. Then add your broccoli and garlic and cook for another 2-3 minutes.

8. 8

   Strain your quinoa and add it to the wok along with the chilli flakes, soy sauce, and rice wine vinegar.

9. 9

   Sauté everything for another couple of minutes.

10. 10

    Lastly, add your sesame oil and cook for another minute.

11. 11

    Garnish with spring onions, crispy onions & sriracha.