Spicy Quinoa and Cashews

Gluten-Free.

I asked Mikey for a good way to cook quinoa and he suggested frying it with onions before adding water, and adding cashews. Then I found a recipe online and combined all these ideas to come with a dish Eve and I have been enjoying.

Ingredients:

  • 1 Tbsp sunflower or other oil
  • 1 bell pepper
  • 1 cup quinoa, red or white or mixed
  • 1 tsp ground ginger
  • ½ tsp chili flakes
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 ¾ cups water
  • ½ cup raw cashew pieces
  • optional: ½ to 1 lb. tofu, cubed and pressed (also another Tbsp oil and more spices)

Instructions:

  1. Chop the pepper and put it in a pan with the oil over medium heat for 5 minutes until softened.
  2. Add the quinoa and spices and stir well, then cook for 3 more minutes, stirring occasionally.
  3. Add the water, bring to a boil, turn down to very low and put the lid on the pan, then leave to simmer for 20 minutes or until all the water’s been absorbed.
  4. Stir in the cashews.
  5. (Optional) Stir fry tofu with a Tbsp oil and some good spices in a separate pan on medium for 10 minutes. Stir into quinoa mixture at the end.

Serves 2 as a dinner main dish.

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