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.
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
Oldways recipe and photo.
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.
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