- Combine quinoa and 2 cups of water in a medium pot and bring to a boil. Reduce to a simmer, and cook for about 15 minutes, until the water has evaporated and the quinoa is soft.
- Meanwhile, heat 1 tablespoon of canola oil in a large sauté pan and fry the cashews for a few minutes, stirring until lightly browned. Remove from the heat and transfer to a small bowl to cool.
- Add the remaining 1 tablespoon of oil to the pan and set over medium heat. Add the onions and cook, about 3 minutes. Add the garlic and sauté a few minutes more. Add the chopped chile and sauté for about 1 minute. Add the cooked quinoa and roasted cashews to the pan, and toss together over low heat for about 5 minutes. Add salt and pepper to taste.
- Optional: Top with wilted spinach leaves and chile flakes. Serve hot, as a side dish.
Banner Image:
CashewQuinoa.jpg
Ingredients:
1 cup quinoa
2 tablespoons canola oil, divided
1 cup unsalted cashews
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 yellow chile, stemmed, seeded, and finely chopped (can substitute jalepeño or serrano pepper)
Salt
Pepper
Spinach leaves optional, for garnish
Chile flakes optional, for garnish
Nutrition:
Calories: 270, Fat: 23g, Saturated Fat: 3.5g, Sodium: 630mg, Carbohydrate: 15g, Fiber: 11g, Protein: 4g
Author:
Oldways recipe and photo.
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
Quinoa is native to South America and is known as a “perfect protein,” meaning it has all all the essential amino acids our bodies need. Cashews, another South American favorite, turn plain cooked quinoa into a heartier and more flavorful side dish. Serve it with cooked greens, like spinach, or a stew.
