Veggie stir-fry with quinoa & peanut satay sauce

Moreish homemade satay sauce – with deep roast peanut butter, lime and chilli – will make you fall in love with this veg-stuffed stir-fry. Red pepper, broccoli, edamame and spring onions brighten a fibre-rich British quinoa base. Calories: 488 Protein: 20g Carbs: 53g Fat: 24g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Rinse the quinoa and place in a saucepan with 400ml salted boiling water. Simmer for 11-13 mins, drain and rinse under hot water.

Step 2

Peel and finely chop or crush the garlic. Peel and finely chop the ginger. Thinly slice the spring onions. Roughly chop the coriander, including the stalks. Dice the red pepper into 2cm chunks and cut the broccoli stems into bite-size pieces.

Step 3

Cut just one of the limes in half. Finely chop the chilli (remove the seeds for less heat). Into a small bowl add the peanut paste, the juice from one lime, just half the chilli, a pinch of salt and 2 tbsp water. Mix and reserve for later.

Step 4

Heat a large frying pan with 4tsp oil on a medium-high heat. Add the garlic, ginger, spring onion and just 3/4 of the coriander (reserve remaining for garnish), cook for 30 seconds until softening.

Step 5

Add the red pepper and tenderstem broccoli to the frying pan, cook for 4 mins, stirring often, until veggies start to soften, then add the tamari and edamame beans, cook for a further minute, add a splash of water if too dry. Pour just half the spicy peanut satay into the pan and stir through the veggies.

Step 6

Spoon the quinoa onto two warm plates. Serve the veggies over the top. Drizzle with the remaining peanut satay, garnish with the remaining coriander and chilli. Cut the remaining lime in half, serve one half on each plate, squeeze over the top (amount to taste).