Mind of a Maker: Minimalism in The Kitchen

Even though the state of Georgia is slowly, but surely, opening back up to the general public, the rise of at-home banana bread and sourdough bread making is still on a steady incline. In fact, more Americans than ever before are opting to cook meals at home - and healthier ones, at that. However, novice chefs are still feeling a bit of uncertainty navigating these new cooking at home waters.    

That’s why long-time Tech Square ATL (TSQATL) Social Club community member, Carrie Moore, took the time on Thursday, June 12, to share with others that cooking doesn’t have to be complicated. During her “Mind of a Maker: Minimalism in The Kitchen” debut, Moore virtually invited attendees into her home while she prepped and cooked a healthy, homemade meal and discussed how to master the art of portioning, the simplicity of making healthy food choices on a budget, and basic principles of artful plating techniques. 

The end result? A quick and delicious Thai Cashew Quinoa Stir-Fry and some light-hearted chatter around what food items viewers have been purchasing in bulk, the biggest pantry item they miss having, favorite dishes being cooked regularly, and more

DID YOU KNOW? 1 cup of cooked quinoa contains 8.14 grams of protein.

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Thai Cashew Quinoa Stir-Fry

Servings: 2

Main ingredients:

2 cups cooked quinoa or rice

1 clove garlic 

1 bell pepper

1 small onion

1 small head of broccoli

1/2 cup cashews

1 T cooking oil

Sauce ingredients:

1/4 cup soy sauce

2 T vinegar 

2 T honey

1 T ginger

Pinch of red pepper flakes 

Optional, but delicious extras:

Tofu

Baby corn

Mushrooms

Green onions

Sprouts

Directions: 

1. Cook the grain and set aside. 

2. Chop all vegetables into large pieces. 

3. Make sauce in a jar and shake. Add whole cashews to the jar to soak, shake again. 

4. Warm oil in a pan on medium heat. 

5. Cook vegetables until hot and fragrant; about five minutes. Add half the sauce and cashews. Stir while hot. 

6. Plate the grain. Top with vegetables. Add extra sauce if desired. Decorate with green onions. 

7. Devour!

About the Host:

Carrie Moore is the Experience Design Lead at Delta's Global Innovation Center, The Hangar, where she uses her expertise in Design Thinking and Human-Centered Design to create the air travel experience of the future. When she's not working, Carrie enjoys doing yoga, spoiling her cat, Fae, and creating beautiful, healthy vegetarian meals.