Ready to Wok

This recipe is Vegan, cost effective, gluten-free, convenient and tasty.




Cooks in Minutes


  • 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


  • 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



  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.