Quinoa Stir Fry

I cooked this a week or so ago with a friend of mine who gave me this recipe. I thought it worked well although the quinoa was a little softer than expected. We both loved it and thought that the vegetables went well together.
This recipe is in 3 parts: the quinoa, sauce, and the stir fry itself. Also, since it is stir fry, it isn't hard to substitute one vegetable for another if desired. This recipe is very fast moving so make sure everything is ready to go before you start cooking.

Ingredients
Quinoa:
-1 cup uncooked quinoa
-2 cups soup base (I used this)

Sauce:
-1/4 cup sup base (again, I suggest this)
-1/8 cup tamarin or soy sauce (I used soy sauce)
-1 tsp toasted sesame seed oil

Stir Fry:
-2 tbs peanut oil
-2 tbs garlic, minced
-1 small yellow onion, chopped (about 1 cup)
-1 red pepper, chopped
-1-2 small heads of broccoli florets (about 1-2 cups)
-1 cup cashews
-1/2 cup snap peas

Directions
Quinoa:
Combine quinoa and soup base into a large saucepan and set on medium heat. bring mixture to boil and let boil gently for 5 minutes. Remove quinoa, cover, and let cool for 15 minutes.

Sauce:
Whisk soup base, sauce, and oil until combined. Set aside.

Stir Fry:
In saute pan, heat peanut oil over medium high-heat until shimmering. Add garlic and cook for about 10-15 seconds. Add the rest of the vegetables, a small portion at a time, stirring constantly. Cook until  broccoli and snap peas are bright green, about 2-4 minutes. Slowly pour sauce mixture over vegetables and stir well. Let the stir fry cook for 1-2 more minutes. Serve over quinoa.