Every week our friends at the Natural Gourmet Institute in New York City will develop healthy recipes exclusively for our readers. This delicious stir-fry was created for Eliana D., of Baltimore, MD. “I’m a college student at Hopkins, and don’t have a full kitchen, and sometimes find myself eating too little,” she writes. “I have battled a restrictive eating disorder in the past, and it is important that I get enough calories and nourishment to support my active lifestyle. While I don’t have a real oven, I have a microwave, a toaster oven, and a stovetop. I would love easy, quick, and nourishing vegetarian recipes, especially ones that I could make ahead and eat for a few days.” The recipe that follows is a wholesome and nourishing meal packed with hearty quinoa, cashews, and vegetables. Make a big batch and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

Photo by: Hailey Wist; Styling by Laurie Knoop



  • 1 cup quinoa
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 tablespoons canola oil
  • 1 tablespoon ginger, minced
  • 2 medium cloves garlic, peeled and minced
  • 2 cups broccoli florets
  • 1 red pepper, julienned
  • ½ cup water
  • 1½ cups snow pea shoots
  • ½ cup toasted cashews
  • 3 tablespoons shoyu (soy sauce)
  • 3 tablespoons water
  • 1½ teaspoons toasted sesame oil


  1. To cook quinoa, bring 1 ½ cups water to a boil and season with salt. Rinse quinoa and add to boiling water. Cook quinoa for 10-12 min or until water has evaporated. Set aside.


  2. Heat the canola oil in a medium size sauté pan. Add ginger and garlic, and cook for one minute.


  3. Add red pepper, broccoli and half a cup of water. Raise the heat to high and cook for 3-4 minutes, or until water has evaporated by half.


  4. Add the pea shoots, cashews, shoyu and toasted sesame oil. Mix well and cook for 2 more minutes.


  5. Serve with quinoa.

Nutritional Information

Total Fat
19 g
Saturated Fat
3 g
0 mg
850 mg
39 g
Dietary Fiber
6 g
3 g
11 g

4 servings