Ready to Wok

Ingredients

• 1/2 pack Florette Ready to Wok butternut squash & sugar snap pea
• 1 red chilli
• 1 clove of garlic
• 40g quinoa – pre cooked
• 1 cup chopped fresh pineapple
• 25g raw cashews
• 20g fresh coriander
• 2 tbsp tamari sauce
• 1/2 tbsp coconut oil

 

SWEET TAHINI DRESSING

• 2 tbsp tahini paste
• Juice of 1/2 a lemon
• 1 tsp maple/honey
• 2 tbsp water
• 1/2 tsp dijon mustard
• Pinch of sea salt

Method

1. In a frying pan add the coconut oil, garlic and chilli. Cook for 2/3 minutes until both have browned a little.
2. Toss in the cashews and toast for a minute continually stirring.
3. Add the Florette Ready to Wok Butternut Squash & Sugar Snap pea stir fry and cook for 5-6 minutes.
4. Pour in the the Tamari and coriander, stir to combine.
5. Remove from heat and add the quinoa, and pineapple.
6. Drizzle in the sweet tahini dressing- Place all the dressing ingredients into a bowl and whisk by hand or by processor unit completely smooth.