Meatless Monday: Cashew & Quinoa Stir fry

There’s more to protein than steaks and chicken breasts. This recipe uses high-quality vegetarian forms of protein – cashews, and quinoa – but believe me, it’s the kind of meal you can serve to even the most passionate of meat lovers. Don’t skip the coconut milk, or be tempted to use a low-fat version: coconut milk helps strengthen immunity through its antifungal, antibacterial, and antiviral properties. It also boosts metabolism, reduces sugar cravings, and soothes the digestive system. To protect against cancer, we use turmeric, ginger, onion, bok Chou, and broccoli; these foods also assist with inflammation. But best of all, this dish is really, really, really tasty. Dig in!

Why is this good for gut health? Because it is whole, real food that is not packaged and processed. It doesn't have added sugar but lots of protein for satiation and immunity. 

Cashew & Quinoa Stir-fry

Serves 4

Prep time 15 mins

Cook time 15 mins

INGREDIENTS:

2/3 cup quinoa, rinsed

1 tbsp coconut oil

2 brown onions, thinly sliced

1 cup finely chopped sweet potato

1/2 tsp ground turmeric

2 tbsp grated ginger

2 cups finely chopped broccoli

Sea salt

1/2 cup coconut milk

3 tbsp vegetable stock or water

1 tbsp tamari

1 cup raw unsalted cashews

1 1/2 cups roughly chopped bok chop

3 tbsp roughly chopped basil leaves

Freshly ground black pepper

METHOD:

1. Cook the quinoa according to the packet instructions (you’ll need 2 cups quinoa for the stir-fry).
2. Meanwhile, heat the coconut oil in a wok over medium heat. Add the onion and cook for 2-3 minutes or until golden.
3. Add the sweet potato to the wok and stir-fry for 4 minutes or until tender. Stir in the turmeric, ginger, broccoli and 1/2 teaspoon salt. Add the coconut milk, stock or water, Tamara and cashews and stir-fry for 3 minutes. Add the bok choy and basil and season with pepper, then stir-fry for another 3 minutes.
4. Toss through the quinoa, season to taste with salt and pepper if needed, and serve.
   

   
   SPICE IT UP: Chop a bird’s eye chilli and add before serving.
   CHANGE UP THE CARBS: If quinoa’s not for you, try brown or basmati rice.
   GO NUTS: Any kind of nut will work here - use your favourite.
   SWAP THE HERBS: Try coriander or Leon thyme in place of basil.

For more delicious recipes for the entire family, see Eat Drink and Still Shrink 
Michele Chevalley Hedge is a nutritionist, writer, and health speaker. See A Healthy View