Sweet, Salty and Nutty Veggie Sauté with Quinoa

Sweet, Salty and Nutty Veggie Sauté with Quinoa

Florida Coastal Cooking

Serves 5-6

 

(Estimated) Ingredients


2 heaping Tbsp Almond butter

3 Tbsp Agave

1 Tbsp Tamari

Garlic powder

High heat cooking spray

3 dashes sriracha, (Asian hot sauce)

Water as needed


1 large head bok choy

1 bunch fresh spinach

1/2 head cabbage, shredded

2 bunch green onion, chopped

2 large broccoli florets

Handful sugar snap peas

1 to 2 cups left over quinoa (I had about 1 1/2 cups)

 

Handful cashews for garnish


Directions


1. Spray wok with high heat cooking spray and heat over medium high heat.  When hot add veggies and sauté until crisp-tender, adding a few tbsp water as needed to prevent sticking. Mix agave and tamari, pour over vegetables.  Add the Sriracha and with garlic powder.  Taste and adjust seasonings as needed.  Remove veggies from heat.  Thin almond butter with a tbsp or two of water; stir into veggies. Stir in pre-cooked quinoa.

2. Divide mixture into five bowls, top with a few cashews.


***(You will have to estimate the actual cup size due to variations in the volume of your veggies but I'm thinking this is around 1 1/2 to 2 cup servings). 

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