Asian Recipes

Roasted Cashew Broccoli Stir Fry

Prep time:  30 minutes

Servings:  4

Ingredients:

1 small onion

4 garlic cloves

1 large head broccoli florets (about 4-5 cups)

1/4 c. water

1 tablespoon grated ginger

2/3 cup cashews

1/2 Tbsp. cumin

1/2 Tbsp. coriander

1/2 Tbsp. garlic powder

2-3 tablespoons tamari

2 cups quinoa or other grain

Sweet chili sauce if desired

Directions

Begin to cook quinoa on the stove top according to directions.

Roasted Cashews:

Preheat oven to 350 degrees. Place 1 cup raw cashews on a baking sheet, drizzle with avocado oil. Sprinkle with ½ tablespoon cumin, ½ tablespoon coriander and ½ tablespoon of garlic powder. Roast for 5-8 min, stirring occasionally. Nuts continue to cook after they come out of the heat so do not leave them get brown in the oven. Alternatively, choose roasted cashews and just add the spices in the sauté pan.

While quinoa is cooking and cashews are roasting, begin to prepare other ingredients.

Thinly slice the onion. In a large skillet over medium-high heat, sauté onion for 8-10 min. Meanwhile, mince 4 garlic cloves and grate ginger (about 1 inch piece – to equal 1 tablespoon). Cut the broccoli into florets. When the onion is translucent, add the garlic, ginger and broccoli to the skillet and stir.

Add ¼ cup of water to the skillet, cover, and let broccoli steam for 5 minutes, stirring occasionally.

Add the roasted cashews and tamari to the skillet, stir well and heat another 2-3 minutes.

Serve over a warm bed of quinoa. Add sweet chili sauce if desired.

Nutrition Facts

Carbohydrate – 35g,  Fat -10g,  Protein –10g

Carbohydrates – 270