A quick bowl built on cooked quinoa with sauce already mixed in, dressed up with roasted cashews and fresh herbs. The quinoa and sauce on the shelf do the work; you add texture and brightness. Twenty minutes from shelf to table.

Serves 2. 20 minutes, 10 at the stove.

About 470 calories a serving, 14 g protein, 43 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Toast half a cup [70 grams] of raw cashews, stirring often, until they smell nutty and turn light brown, about 5 minutes. Pour them onto a plate.5 min
2. Crush 2 garlic cloves and add them to the same skillet with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Pour in the sweet and sour quinoa bowl, stir to coat, and warm through, about 3 minutes.3 min
3. Divide the quinoa between two bowls. Top each with the roasted cashews and a handful of chopped cilantro or sliced scallions. Taste and adjust salt and pepper.

Note Swap the cashews for almonds or peanuts. Leftovers keep covered in the fridge for three days; reheat gently in a skillet. Serve with lime wedges or hot sauce on the side, or thin the bowl with broth and eat it as soup.