Thai Chile Quinoa and Cashews

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)

  1. 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.
  1. 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.
  1. 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. 

 

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