Ingredients

1 bunch of asparagus (if you want to feed more people use two bunches)
1 brown onion or bunch of spring onion, diced
½ medium chilli, de seeded and finely chopped
2cm x 2cm cube fresh ginger, grated
½ head broccoli, cut into florets 
1 carrot, spiralised or cut into thin slices
1 cup quinoa
1 tablespoon coconut oil 
1 teaspoon sesame oil
2 tablespoons tamari
1/2 cup cashews (optional)

Method

Rinse quinoa well under running water and place into a pot with 2 cups of water. Bring quinoa and liquid to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside

Heat coconut oil in a wok, add onion, chilli, ginger and stir for 30 seconds. Add the broccoli, asparagus and carrot, stir for another 2-3 minutes continuously so that even heat is being distributed

Add the cooked quinoa into the wok. Stir in the sesame oil and tamari, coating everything in the wok. Season with salt and pepper and if you are using cashews, add these in now. After a minute your meal is ready! Serve hot

Recipe by Julia & Libby