Snow Pea, Pepper and Mushroom Stir-fry with Cashews and Quinoa

For Stir-fry:

2 teaspoons vegetable oil, for sauteeing

1 cup snow peas

1 cup sliced red, orange or yellow bell pepper

1 cup sliced white mushrooms

1 serrano pepper, seeded and finely minced (use 1/2 for less heat)

1 clove garlic, finely minced

1 teaspoon grated ginger

2 scallions, chopped

1/3 cup cashews

For Sauce:

1 tablespoon soy sauce

2 teaspoons rice vinegar

1 1/2 teaspoons toasted sesame oil

1 1/2 teaspoons agave nectar

Combine all ingredients for sauce. Set aside.

Heat vegetable oil in cast iron skillet. Add bell pepper, snow peas and mushrooms. Saute until tender-crisp and lightly browned. Stir in garlic and ginger. Saute one minute. Add sauce, scallions and cashews. Toss to combine all ingredients. Pour over cooked quinoa and enjoy!

Yields 2 servings.

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