Thai Chile Quinoa and Cashews
(serves 4-6)
Flavor explosion! Sweetness of corn and Brussel sprouts and spicy/sour from the chile lime cashews…your taste buds are going to be so happy!
1 cup quinoa
2 cups water
¼ tsp sea salt
½ cup Brussels sprouts, sliced
¼ cup chopped red pepper
½ cup corn, fresh or frozen
¼ cups scallions, chopped
½ cup chile lime cashews (Trader Joes)
- Bring water to a boil. Rinse quinoa in mesh strainer, drain. Add quinoa to boiling water, cover and reduce heat to medium. Simmer for 20 minutes or until quinoa is light and fluffy.
- While quinoa is cooking, sauté Brussels sprouts in oil, covered for 3-4 minutes while stirring occasionally. Add red pepper and corn and cook on low, covered for another 2 minutes. Add these vegetables to quinoa when it is finished cooking.
- Toss warm quinoa and vegetables with cashews and scallions, serve immediately.
Serving Suggestions: This will keep up to 3-5 days refrigerated. Quinoa is highest in protein of all the whole grains and when adding cashews to it, makes a complete protein suitable for a wonderful vegetarian entrée. However, it is also great as a side dish to chicken or fish.
