A beautiful blend of spring vegetables served over quinoa rather than pasta for a wonderful, fresh experience of a classic Italian dish.
Primavera Stir Fry(Serves 4)
- 3 cups cooked Quinoa
- 4-5 tablespoons filtered water
- 1 red onion, sliced lengthwise
- 2 large carrots, cut in matchsticks
- 1 red bell pepper, cut in thin slices
- 4 cups small broccoli florets (fresh or frozen)
- 1½ cups cherry tomatoes, cut in half
- 2 zucchini, cut in matchsticks
- 1 teaspoon Italian Herbs
Sauce:
- 1½ cups raw cashews
- 1 cup water
- 2 fresh lemons, juiced
- 4 cloves garlic
- 1 teaspoon onion powder
- ½ teaspoon Mrs. Dash Extra Spicy
- Ground black pepper to taste
Make Cashew Sauce in a high-speed blender. Add all ingredients and blend for 1 minute or more until smooth and creamy. Set aside.
In a large pan add water, onion, carrots and bell pepper. Sauté for 3-4 minutes, stirring occasionally.
Add broccoli and zucchini and cook until all veggies are tender, but still crisp, stirring occasionally.
Add tomatoes and Italian Herbs stirring well and cook for 2 minutes more.
In separate bowls, add a base of cooked Quinoa and drizzle with Cashew Sauce. Cover with Primavera Stir Fry and drizzle more Cashew Sauce on each serving.
This is so delicious, enjoy every bite.