This recipe for cashew nut quinoa is a quick, easy, and healthy dish. It can be served with a salad as a light meal or makes a wonderful side dish. It’s a favorite of mine to bring to parties, pot lucks, BBQs, and picnics as it is delicious hot or cold and ensures a substantial vegan option for my family. It also provides a nice gluten-free option for my many friends and family members who are gluten-free. This is also a dish that my kids will enjoy for lunch or as a late afternoon snack. I threw some together the other day and JJ kept impatiently asking me when it was going to be done. That’s when I know I have a winner with my kids! This is also my “go-to, last-minute, throw-something-healthy-together-dish” as I almost always have the ingredients on hand and it goes together super quick. 🙂

Ingredients:

2 cups water (or vegetable broth)

1 cup of quinoa

1 carrot, diced

1/2 red bell pepper, diced

1/4 cup cashews, halved

1/4 cup sunflower seeds, shelled

2 tablespoons cilantro, chopped

2 tablespoons of your favorite all-purpose seasoning

salt (or garlic salt) and pepper to taste

Directions:

Bring water (or vegetable broth) to a full boil. Add all other ingredients, except for salt and pepper, and bring to a full boil once again. Lower heat to a gentle simmer, cover, and allow to cook for approximately 15-20 minutes until all liquid is absorbed and carrots are soft. Sprinkle with salt and pepper. Enjoy served hot or cold.

TIP: If you plan to bring this dish to an event to share with others, I recommend you double or even triple the recipe above.

-Sarah