Quinoa with Coconut and Roasted Cashews

Quinoa is a highly prized grain in my household, as much for its nutritional value as its delightful nutty taste and fluffy texture. It's as easy to prepare as rice, and indeed, could readily be substituted in many recipes. Soon, I will make lemon quinoa with roasted cashews; in fact, I'm not sure why I haven't thought of this combination before.

This preparation is an Indian-style dish that is only slightly adapted from A2ZVegetarian. It's an ideal way to incorporate grains into a summer meal and can be served alongside beans and vegetables for a satisfying, wholesome and well-balanced vegetarian dinner.

Quinoa with Coconut and Roasted Cashews
Adapted from A2ZVegetarian

1 cup of uncooked quinoa
1/3 - 1/2 cup of roasted cashews
2 teaspoon of oil
1 teaspoon of black mustard seeds
1/2 teaspoon of asafoetida powder
3 - 4 green chilies
4 teaspoons of urad dal, rinsed
small handful of dried curry leaves
1 cup of dried coconut
sea salt to taste
fresh cilantro or parsley or garnishing (optional)

Rinse the quinoa well in a fine mesh strainer and soak overnight in two cups of water. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed and the quinoa is light and fluffy - roughly 20 minutes. Set the quinoa aside.

In a frying pan, heat the oil over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Add the asafoetida, urad dal, chilies, and curry leaves to the pan. Stir and fry for a few minutes, or until the urad dal begins to brown.

Now add the coconut to the pan and stir continuously for a few more minutes until the coconut begins to brown. Add this mixture to the cooked quinoa, along with the roasted cashews and a bit of salt and toss to combine. Garnish with cilantro or parsley if desired.

Serves 4-6.

More quinoa recipes from Lisa's Vegetarian Kitchen:
Breakfast Quinoa Porridge
Quinoa Oat Croquettes
Quinoa with Sun-dried Tomatoes and Corn
Quinoa Soup with Corn

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