Average: 3.5 (2 votes)
Active time
15 minutes
Total time
30 minutes
4 Servings

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)



Spinach leaves optional, for garnish

Chile flakes optional, for garnish

  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.


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

Yield: 4 Servings

How'd it Taste?

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.
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.

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