Quinoa Broccoli Cashew Stir-Fry
This is an easy and delicious plant-based 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)
½ cup shredded carrots
½ cup chopped celery
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 and chop celery.
When the onion is translucent, add garlic, ginger, broccoli, carrots, and celery. 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 %