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
1 small onion, thinly sliced
3-4 cloves garlic
1 large head broccoli (10 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 medium-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, 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. tamari and add more as desired.)
Stir well and heat for another 2-3 minutes or until broccoli is desired tenderness.
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She received a Master of Science in Holistic Nutrition from American College of Healthcare Sciences and she holds a Certificate of Plant-Based Nutrition from T. Colin Campbell Center of Nutrition Studies and eCornell. Anna is also a graduate of the Forks Over Knives Plant-Based Home Chef Cooking Course. Anna believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at www.holisticnutritioncoach.org.
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