Sweet & Tangy Quinoa Fried Rice with Cashews

Rinse quinoa in a sieve under cold water. Place quinoa in a pot with 2 cups water and a big pinch of salt. Bring to the boil and simmer for 10 minutes or until tender but not mushy. Drain well and set aside for frying.

Meanwhile, cut carrot in half length ways and then slice into half moons. Cut broccoli into small florets. Slice spring onion finely on an angle. Cut lime into wedges. Toast cashews in a dry pan for a 1-2 minutes until golden brown.

Tip! Peeling the carrots is optional! Always keep an eye on the toasting nuts, they will burn quickly if left unattended.

Combine the peanut butter, the soy sauce, the juice of a few lime wedges, the coconut chilli sauce (see tip) and sugar. Taste and add more lime or a pinch of salt if needed.

Tip! This sauce is delicious but also a little spicy so add to taste.

Heat a wok or frypan over medium heat, add a small drizzle of oil. Add the carrots and stir fry for 3-4 minutes. Add the broccoli and most of the spring onions. Place a lid on and allow it to steam a little to help it cook faster. Cook for 2-3 minutes until broccoli is bright green and tender.

Tip! This can all be done while the quinoa cooks so it's ready to add as soon as the quinoa has drained.

Add the sauce and allow it to coat the veg. Add quinoa and cashews and stir/toss well to combine, stir frying for a few minutes until piping hot. Taste and adjust seasoning if needed.

Divide fried quinoa amongst serving bowls and garnish with remaining spring onions and any leftover lime wedges.

Rinse quinoa in a sieve under cold water. Place quinoa in a pot with 2 cups water and a big pinch of salt. Bring to the boil and simmer for 10 minutes or until tender but not mushy. Drain well and set aside for frying.

Meanwhile, cut carrot in half length ways and then slice into half moons. Cut broccoli into small florets. Slice spring onion finely on an angle. Cut lime into wedges. Toast cashews in a dry pan for a 1-2 minutes until golden brown.

Tip! Peeling the carrots is optional! Always keep an eye on the toasting nuts, they will burn quickly if left unattended.

Combine the peanut butter, the soy sauce, the juice of a few lime wedges, the coconut chilli sauce (see tip) and sugar. Taste and add more lime or a pinch of salt if needed.

Tip! This sauce is delicious but also a little spicy so add to taste.

Heat a wok or frypan over medium heat, add a small drizzle of oil. Add the carrots and stir fry for 3-4 minutes. Add the broccoli and most of the spring onions. Place a lid on and allow it to steam a little to help it cook faster. Cook for 2-3 minutes until broccoli is bright green and tender.

Tip! This can all be done while the quinoa cooks so it's ready to add as soon as the quinoa has drained.

Add the sauce and allow it to coat the veg. Add quinoa and cashews and stir/toss well to combine, stir frying for a few minutes until piping hot. Taste and adjust seasoning if needed.

Divide fried quinoa amongst serving bowls and garnish with remaining spring onions and any leftover lime wedges.