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cashew

Recipe: Cashew-Pineapple Quinoa

πŸ‘©β€πŸ³πŸ Pineapple and cashews give plain quinoa an exotic flair in this recipe.

Serve it with chicken or toss in some black beans for a full plant-based meal.

Makes 6 servings.

 

Ingredients:

  • 1 cup (180 ml) quinoa

  • 2 cups (480 ml) water

  • 1 Tbsp olive oil

  • 1 cup (180 g) canned pineapple chunks packed in their own juice (drain, but reserve the juice)

  • ΒΌ cup (30 g) raw chopped cashews

  • Sea salt and freshly ground pepper

  • Pinch of nutmeg

 

Directions:

  1. Place the quinoa and water in a medium saucepan and bring to a boil over high heat. 

  2. Reduce the heat to low, cover, and let simmer for 13-15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.

  3. Heat the olive oil in a medium skillet over medium-low heat. Add the cooked quinoa, pineapple chunks, and cashews. Cook until heated through, about 3-5 minutes.

  4. Stir in the pineapple juice (only as much as you’d like!), salt, pepper, and nutmeg, and let cook until warm and well-combined. Taste and adjust seasonings.


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by VeselovaElena from Getty Images 

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