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Post by sharon on Mar 28, 2013 17:41:09 GMT -6
1 tbsp olive oil 1/2 C cashew pieces 1 tsp minced garlic I bunch scallions, sliced, top and bottoms separate 1 small red bell pepper, diced 1/2 tsp black pepper 2 cups vegetable stock salt to taste 1 cup quinoa (Be sure to rinse quinoa well under running water before using)
Toast cashews and set aside. Saute garlic (in a pot with a lid) in oil over medium heat, then add bottom half of scallions, red pepper and black pepper. Stir occasionally and cook for 5 minutes. Add stock and salt, then quinoa. Bring to a boil and then reduce heat to a simmer. Cover and cook 15 minutes or until stock is absorbed. Add cashews and top half of scallions. Fluff and stir. Good warm, cold or room temperature.
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Post by sharon on Mar 28, 2013 17:42:36 GMT -6
I make this for Seder every year (It's a weird technicality that we can eat quinoa during Passover) and it is always a huge hit. Quinoa, in case you don't know, is a healthy whole grain that is also very high in protein. So it's great to make as a side dish, but can also be a great main dish for vegetarians. The cashews in this recipe add even more protein.
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