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Quinoa cashew stir-fry with chilli and lime sauce

Name: Easy vegetarian stir-fry recipe
Yield: 2
Cuisine: /asian
Ingredients: 100g uncooked quinoa; 50g cashew nuts; 2 tbsp light olive oil; 115g carrot, cut into matchsticks; 115g cabbage, finely sliced; 100g bean sprouts; 85g thinly sliced red onion; Juice of 1 lime & grated zest of ½; 2 tbsp soy sauce; 2 tbsp honey; 1 long red chilli, seeded, finely chopped

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https://healthimprovements.info/recipes/easy-vegetarian-stir-fry-recipe/b2tvuh84 — Quinoa cashew stir-fry with chilli and lime sauce

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“This simple stir-fry is light, yet full of flavour and colour. The lime gives it an added zing that pairs well with the sweetness of the toasted cashews and crunchy vegetables. Meat eaters can add 200g of sliced chicken breast when frying the vegetables.”- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).

100g uncooked quinoa
50g cashew nuts
2 tbsp light olive oil
115g carrot, cut into matchsticks
115g cabbage, finely sliced
100g bean sprouts
85g thinly sliced red onion

Chilli & lime sauce

Juice of 1 lime & grated zest of ½
2 tbsp soy sauce
2 tbsp honey
1 long red chilli, seeded, finely chopped

Method

1.

Place quinoa in a large saucepan. Cover with 1 cup (250ml) water and simmer for about 10 minutes until water is absorbed.
2.

Heat a large wok or frying pan over high heat. Add cashew nuts and toast until lightly coloured. Remove from pan and roughly chop. Add oil to pan, then carrot, cabbage, sprouts and onion. Cook, stirring often, for 2 minutes or until lightly cooked.
3.

Meanwhile, for the sauce, place all the ingredients in a bowl and mix to combine.
4.

Add quinoa to the vegetables and mix well. Pour in the sauce, mix well, and cook for 1-2 minutes. Remove from the heat and serve hot.