Eat, Drink and Still Shrink by Michele Chevalley Hedge,
Published by Plum, RRP $34.99,
Photography by Cath Muscat.
C A S H E W & Q U I N O A S T I R – F R Y p200
“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 choy and broccoli; these foods also assist with inflammation. But best of all, this dish is really, really, really tasty. Dig in! A big thanks to Simone on my team at A Healthy View for creating this for hungry vegetarians.
SERVES 4 PREPARATION TIME: 15 MINS C OOKING TIME: 15 MINS
²⁄3cup quinoa, rinsed
1 tablespoon coconut oil
2 brown onions, thinly sliced
1 cup finely chopped sweet potato
¹⁄2 teaspoon ground turmeric
2 tablespoons grated ginger
2 cups finely chopped broccoli
¹⁄2 cup coconut milk
3 tablespoons vegetable stock or water
1 tablespoon tamari
1 cup raw unsalted cashews
1¹/2 cups roughly chopped bok choy
3 tablespoons roughly chopped basil leaves
freshly ground black pepper
Cook the quinoa according to the packet instructions (you’ll need 2 cups cooked quinoa for the stir-fry).
Meanwhile, heat the coconut oil in a wok over medium heat. Add the onion and cook for 2–3 minutes or until golden.
Add the sweet potato to the wok and stir-fry for 4 minutes or until tender. Stir in the turmeric, ginger, broccoli and ½ teaspoon salt. Add the coconut milk, stock or water, tamari 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.
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 lemon thyme in place of basil.
I am going to archive this one, Carol! Not only does it look and sound delicious, it also seems straightforward to do. The other thing I like is that if you switch out the quinoa for brown or basmati rice, you get a gluten-free meal, too, which is a nice alternative.
Cashews and bok choy – yum 🙂