Dream dinners Stir-fried quinoa and cashews Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dream dinners Stir-fried quinoa and cashews By You Magazine - January 31, 2021 Quinoa is a good source of calcium and tryptophan, while cashews contain sleep-enhancing calcium, magnesium, potassium, vitamin B6 and tryptophan. Joff SERVES 4 PREP 15 minutes COOK 20 minutes 60g cashews 480ml vegetable stock 200g quinoa (dry weight) 250g broccoli, cut into florets 150g mangetout, trimmed 2 tbsp olive oil 1 bunch spring onions, sliced 1 red pepper, deseeded and diced 2 garlic cloves, crushed 2.5cm piece fresh root ginger, peeled and diced 1⁄2 tsp ground coriander 3 tbsp light soy sauce Grated zest and juice of 1 lemon 200g baby plum tomatoes, quartered A handful of fresh coriander, chopped Salt and freshly ground black pepper Set a small frying pan over a medium heat. Add the cashews and gently toss them for 1-2 minutes until golden brown. Remove from the pan immediately before they catch and burn then set aside. Heat the stock in a saucepan and when it starts to boil add the quinoa. Cover and simmer gently for 15 minutes until tender, and most of the liquid has been absorbed so the ‘sprout’ pops out of each seed. Remove from the heat and leave to steam in the pan for 5 minutes before draining and fluffing up with a fork. Meanwhile, blanch the broccoli and mangetout in a pan of boiling water for 1 minute. Plunge into a bowl of iced water to cool, then drain. Heat the oil in a wok or deep frying pan over a medium heat and stir-fry the spring onions, red pepper, garlic and ginger for 2 minutes. Stir in the ground coriander, soy sauce, lemon zest and juice, tomatoes, broccoli and mangetout. Stir-fry briskly for 2 minutes, then add the quinoa and cook for 1 minute. Season to taste with salt and pepper. Divide between four bowls and serve sprinkled with the cashews and coriander. TIP The beauty of a stir-fry is that you can add whatever vegetables you have in your fridge. Try it with courgettes, green beans or mushrooms. You can also swap the cashews for almonds. Now buy the book with 15% off Eat to Sleep: 80 Nourishing Recipes to Help You Sleep Well Every Night by Heather Thomas and Alina Tierney is published by Vermilion, price £12.99. To order a copy for £11.04 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved