| 12 | 20 | 438 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 3 cup | Quinoa, cooked |
| 5 tbsp | Coconut aminos, Coconut Secret (for sauce) |
| 1 tbsp | Maple syrup |
| 1 tbsp | Almond butter |
| 2 tbsp | Lime juice (fresh) |
| 2 tsp | Chili garlic sauce |
| 1 tbsp | Sesame oil |
| 1 cup chopped | Carrots |
| 2 tbsp | Coconut aminos, Coconut Secret (for stir fry) |
| 1 1/2 cup | Broccoli, raw (Chopped) |
| 1 1/4 cup | Green onion (sliced) |
| 1/2 cup | Cashew nuts, roasted (optional) |
Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one tbsp of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
Next, add chopped green onion, broccoli, along with another one tbsp of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
Add cooked quinoa and cashews (if using) and stir to coat and cook for 1 minute. Then add sauce and stir to coat again.
Cook for another 4-5 minutes, stirring only occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy. Add more coconut aminos for additional saltiness if you wish.
Serve as is, or garnish with additional cashews, lime wedges, and chopped green onion. Leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until hot.
Quinoa
is a complete protein and is high in fiber which helps to promote healtthy digestion!
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 1.4 |
