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When it comes to quick yet satisfying meals, few dishes can rival the vibrant Crunchy Cashew Vegetable Stir-Fry. This colorful medley of fresh vegetables and crunchy cashews offers not only a feast for the eyes but also a delightful explosion of flavors and textures that is sure to please even the most discerning palate. Whether you are a longtime vegetarian or simply looking to incorporate more plant-based meals into your diet, this stir-fry is an excellent choice that showcases the versatility and richness of plant-based ingredients.

Vegetable Stir-Fry with Cashews and Quinoa

Discover the vibrant Crunchy Cashew Vegetable Stir-Fry, a delightful plant-based dish that brings together fresh vegetables and crunchy cashews for an explosion of flavors and textures. Perfect for quick meals, it features protein-rich quinoa and a colorful assortment of veggies like broccoli and bell peppers. This recipe not only satisfies your taste buds but also supports health goals with its nutritious ingredients. Enjoy a delicious, customizable meal that showcases the joys of plant-based cooking!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 cup bell peppers (red, yellow, green), sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, julienned

1 cup mushrooms, sliced

2 garlic cloves, minced

1 inch ginger, grated

1/4 cup soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1/2 teaspoon crushed red pepper flakes (optional)

1/2 cup roasted cashews, roughly chopped

Fresh cilantro, for garnish

Sesame seeds, for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

    Prepare the Vegetables: While the quinoa cooks, heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

      Stir-Fry the Veggies: Add the sliced bell peppers, broccoli florets, snap peas, carrots, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender but still crisp.

        Add the Sauce: In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes. Pour this sauce over the stir-fried vegetables and toss to coat evenly. Cook for an additional minute to heat through.

          Combine with Quinoa: Add the cooked quinoa to the skillet and gently mix it with the vegetables and sauce until everything is well combined.

            Finish with Cashews: Stir in the chopped roasted cashews for an extra crunch. Remove from heat.

              Serve: Transfer the stir-fry to plates or bowls, and garnish with fresh cilantro and sesame seeds before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings