π©βπ³π 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:
Place the quinoa and water in a medium saucepan and bring to a boil over high heat.
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.
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.
Stir in the pineapple juice (only as much as youβd 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