AuthorJen BookerQuick protein packed dinner
Cook quinoa in 1 cup of water for 10 minutes then place the lid on & keep warm
Prep your carrots, broccoli and garlic while the quinoa is cooking.
Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each.
Next, chop your broccoli into bite size florets.
Last, finely chop your garlic.
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).
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.
Strain your quinoa and add it to the wok along with the chilli flakes, soy sauce, and rice wine vinegar.
Sauté everything for another couple of minutes.
Lastly, add your sesame oil and cook for another minute.
Garnish with spring onions, crispy onions & sriracha.
Ingredients
Directions
Cook quinoa in 1 cup of water for 10 minutes then place the lid on & keep warm
Prep your carrots, broccoli and garlic while the quinoa is cooking.
Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each.
Next, chop your broccoli into bite size florets.
Last, finely chop your garlic.
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).
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.
Strain your quinoa and add it to the wok along with the chilli flakes, soy sauce, and rice wine vinegar.
Sauté everything for another couple of minutes.
Lastly, add your sesame oil and cook for another minute.
Garnish with spring onions, crispy onions & sriracha.