Super clean recipe for quinoa stir fry with vegetables and cashews, served with lime and garlic dressing. Perfect for a lunch or dinner!
Course Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1tspvegetable stock powder(or 1 cube of vegetable stock)
2mediumcarrots(peeled and cut into long, thin slices)
1/2smallwhite or red onion(finely sliced)
100gred cabbage(finely chopped)
100gsavoy cabbage(roughly shredded)
1smallhandful pomegranate seeds(optional)
1mildred chilli(finely chopped)
For the sauce:
3cmpiece of ginger(peeled and finely grated)
1largeclove of garlic(crushed)
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.
To make the sauce:
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.