Begin cooking your rice or quinoa (or do this ahead of time, so it’s ready to go.)
Meanwhile, thinly slice the onion.
In a large skillet over med-high heat, sauté onion for 8-10 minutes. (I use water/broth for no-oil sauté method.)
Meanwhile, mince garlic, grate ginger (peeled if desired), and cut broccoli into florets.
When the onion is translucent, add garlic, ginger, and broccoli. Stir.
Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.