Measurements

• 1 cup quinoa
• 1/2 cup cashews
• 1/4 tsp cardamom
• 2 tomatoes
• 1 onion
• 2 carrots
• 1 bell pepper
• 3 cloves garlic
• 1 inch ginger
• 200g tofu
• 2 tbsp oil
• 2 tbsp soy sauce
• 1 cup broccoli florets
• 1 lime
• 1/4 cup cilantro, chopped
• Salt to taste
• Pepper to taste

Preparation Method

• Rinse quinoa under cold water.
• Cook quinoa in 2 cups of water until fluffy.
• Heat oil in a pan over medium heat.
• Add cashews and toast until golden.
• Remove cashews and set aside.
• In the same pan, add onions and sauté until translucent.
• Add garlic and ginger, sauté for 1 minute.
• Add carrots, bell peppers, and broccoli, stir-fry for 5 minutes.
• Add tofu cubes and cook until golden.
• Stir in tomatoes and cardamom.
• Add cooked quinoa to the pan.
• Pour soy sauce over the mixture.
• Season with salt and pepper.
• Stir well to combine all ingredients.
• Add toasted cashews back to the pan.
• Squeeze lime juice over the stir-fry.
• Garnish with chopped cilantro.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.