ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
Recipes

Cashew Quinoa

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. 

Prep Time:

15 minutes

Total Time:

30 minutes

Yield:

4 Servings

Nutrition Facts

View

Nutrition Facts

  • Calories: 270
  • Fat: 23g
  • Saturated Fat: 3.5g
  • Sodium: 630mg
  • Carbohydrate: 15g
  • Fiber: 11g
  • Protein: 4g

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

Instructions

  1. 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. 
  2. 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.
  3. 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. 
  4. Optional: Top with wilted spinach leaves and chile flakes. Serve hot, as a side dish.

Oldways recipe and photo.

How’d it Taste?

  • Emily says:

    Used olive oil instead of canola (healthier, anyway!) and instead of a chopped hot peppers I used frozen chopped bell peppers and added chopped spinach and red pepper flakes at the end. Very tasty and filling.

  • SeaGazer says:

    Too much chile. It masks the delicate taste of the quinoa. With a lot of garlic and onion, you really do not need to add anything else. I used olive oil instead of canola.

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.