Quinoa Broccoli Cashew Stir-Fry
This is an easy and delicious vegetarian stir-fry with lots of flavor! Perfect for those weeknights when you need a quick and healthy dinner. Lots of protein, fiber, iron, calcium, vitamin A, and vitamin C!
1 cup dry Quinoa (you can use brown rice in it's place, if desired)
1 small onion, thinly sliced
3-4 cloves garlic
1 large head broccoli or bag of frozen broccoli (16 oz. florets, about 4 cups)
1 Tbsp. freshly grated ginger (about a 1 inch piece)
1 cup roasted cashews
2-3 Tbsp. tamari, soy sauce, or liquid aminos
Cook your quinoa.
While the quinoa is cooking, thinly slice the onion.
In a large skillet over med-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic and grate ginger. Cut broccoli into florets.
When the onion is translucent, add garlic, ginger, and broccoli. Stir.
Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
Add cashews and tamari, soy sauce, or liquid aminos. (Start with 2 Tbsp. and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
Serve over a warm quinoa.
Recipe Adapted and photo from: https://www.thegardengrazer.com/2019/03/broccoli-cashew-stir-fry.html
Amount Per Serving
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 515 mg 21 %
Potassium 442 mg 13 %
Total Carbohydrate 52 g 17 %
Dietary Fiber 8 g 32 %
Sugars 8 g
Protein 15 g 30 %
Vitamin A 131 %
Vitamin C 137 %
Calcium 26 %
Iron 30 %