The cashews add both taste and healthy fat to the recipe. Since we cook the cashews and vegetables without using any oil, a little healthy fat from the nuts is just what’s needed to create a balanced meal.
½ cup (85 g) dry quinoa
1 cup (2.4 dl) water or vegetable broth
4 tbsp. raw cashews
1 onion, chopped or sliced
3 cloves garlic, minced
2-inch piece of ginger, minced
1 cup (75 g) shiitake mushrooms, chopped
2 cups (200 g) cabbage, chopped
1 cup (175 g) broccoli florets, cut to bite-size
½ cup (1.25 dl) vegetable broth
1 tsp. chili garlic sauce (depending on how spicy you like it)
1 tbsp. tamari
Quinoa: Rinse the dry quinoa and add it to a pot over medium heat. Stir occasionally for a few minutes to toast a bit and then add 1 cup (2.4 dl) water or vegetable broth. Bring to a boil and let it simmer under lid for 15 minutes. Once there's no water left in the bottom of the pot, turn off the heat, give the quinoa a stir, and cover until ready to use.
Cashews: Bring a small pan to medium heat. Add the cashews and reduce the heat to medium-low. Toast the cashews while tossing them occasionally to prevent them from burning. Once toasted, set aside.
Vegetables: While the quinoa and cashews are cooking, heat a wok or large pan over medium-high heat. Prep the onion, garlic and ginger while the pan heats up. Once it seems the pan is hot, add a drop of water to the pan. If the drop forms a ball, the pan is ready. If not, it's not hot enough yet. Once the ball of water forms, reduce the heat to medium and add the onion, giving them a stir. Chop the remaining vegetables as the onion cooks, stirring occasionally so they don't burn. Once the onions have softened, add the garlic and ginger, stirring frequently for about a minute, until softened. Add the remaining vegetables, stirring occasionally. Cook about 5 minutes, until the broccoli has brightened, the cabbage has softened, and the mushrooms have cooked.
Sauce: While cooking, stir together the ½ cup vegetable broth, chili garlic sauce, and tamari to make the sauce. Once the vegetables are cooked, add the sauce, stirring occasionally for a few minutes until the sauce is simmering.
Serve: For each serving, place a cup of quinoa on a plate or in a bowl. Top with ¼ of the vegetables, then the toasted cashews.