Quinoa stir fry with toasted cashew nuts and vegetables, plus delicious lime and garlic dressing! Ideal super- clean lunch or dinner!
Well, it’s official. With Spring equinox out of the way, from now on, days are longer than nights! If that’s not a good reason to celebrate, then I don’t know what is!
And just look at these beautiful colours of this quinoa stir fry I’ve got for you today! Inspired by the recipe from Super clean super foods, it couldn’t be easier and more delicious. If you’ve never had a chance to try quinoa stir fry, this is your moment my friend!
Also, this quinoa stir fry is served with lime and garlic sauce with ginger. And that dear friend, creates an incredible explosion of flavours in your mouth! Made with only 6 ingredients, it takes seconds to prepare, and goes sooo well with many dishes! So it is definitely the one to memorize and go back to again and again!
Because it’s getting warmer outside, we all are naturally craving lighter, more vibrant foods. And this quinoa stir fry is just packed with everything your body is craving at this time of the year after a long winter!
As you may know, quinoa itself is one of the super- grains. It is also widely known as a mother of all grains. And it’s not a secret that it’s packed with protein, fiber, several B vitamins and minerals. So no wonder sales of this ancient grains have tripled in the last 5 years!
So if you are not a quinoa converter yet, trust me, after this stir fry you will definitely become one! It is a fantastic addition to salads, soups and errrrrm… stir fries! Also, I have recently discovered that it makes fabulous desserts, but that’s a story for another time!
Until then, have a great weekend!
Super clean recipe for quinoa stir fry with vegetables and cashews, served with lime and garlic dressing. Perfect for a lunch or dinner!
- 100 g quinoa
- 1 tsp vegetable stock powder (or 1 cube of vegetable stock)
- 10 g cashew nuts
- 1 tbsp coconut oil
- 2 medium carrots (peeled and cut into long, thin slices)
- 1/2 small white or red onion (finely sliced)
- 100 g red cabbage (finely chopped)
- 100 g savoy cabbage (roughly shredded)
- 1 small handful pomegranate seeds (optional)
- 1 mild red chilli (finely chopped)
- 3 cm piece of ginger (peeled and finely grated)
- 1 large clove of garlic (crushed)
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp sesame oil
Rinse your quinoa well. Place the quinoa in a saucepan with vegetable stock and add 200 ml cold water. Bring to the boil and reduce the heat to low, simmer and cook, covered for 15 minutes until all the liquid has been absorbed and the grains develop a 'ring' around them.
Turn the cooked quinoa into a plate and fork through it to separate the grains, allow it to cool.
Heat a wok over a medium heat and dry fry the cashews for 2-3 minutes until they turn golden brown. Remove from the pan and chop the roughly. Set aside.
Heat the coconut oil in a wok over a high heat, add the carrots and stir- fry for a minute. Add onion and cook for another minute. Finally, add the savoy and red cabbage, chilli, and cook for one more minute.
Whisk all the ingredients together in a small bowl until combined. Add the sauce to the pan with vegetables, mix well, then add the cooled quinoa. Turn them through well and cook for a final 1- 2 minutes until the quinoa is heated through. Scatter the cashews over the top and finish off with some pomegranate seeds (if using). Serve immediately.
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