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!

Ingredients:

• 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

Instructions:

1. Cook your quinoa.
2. While the quinoa is cooking, thinly slice the onion.
3. 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.)
4. Meanwhile, mince garlic and grate ginger. Cut broccoli into florets and chop celery.
5. When the onion is translucent, add garlic, ginger, and broccoli. Stir.
6. 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.)
7. Add cashews and tamari, soy sauce, or liquid aminos. (Start with 2 Tbsp. tamari and add more as desired.)
8. Stir well and heat for another 2-3 minutes or until broccoli is desired tenderness.
9. Serve over a warm quinoa.

Recipe Adapted from: https://www.thegardengrazer.com/2019/03/broccoli-cashew-stir-fry.html

See it on Anna’s website at: https://www.holisticnutritioncoach.org/quinoa-broccoli-cashew-stir-fry

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776