[ezcol_1third][/ezcol_1third]Add some excitement to your quinoa with this simple recipe. It’s our cashew quinoa with sun dried tomatoes. Yum! This recipe is vegan and gluten-free and will go great with any of our vegetable dishes.
Prep time: 5 minutes . Cook time: 10 minutes . Yield: Serves 4
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[ezcol_1third]INGREDIENTS
2 Cups Quinoa, cooked
1 Cup Sundried Tomatoes, coarsely chopped
1 Cup Green Bell Pepper, chopped
1 Jalapeno Pepper, chopped
1/2 Cup Yellow Onions, chopped
1/4 Cup Raw Cashews, coarsely chopped
2 Cloves Garlic, minced
1 Tsp Coconut Oil
1/2 Tsp Honey or Brown Sugar (optional)
Salt, black pepper and red pepper flakes to taste
[/ezcol_1third][ezcol_2third_end]METHOD
1. In a non-stick skillet, heat oil over medium heat. Add garlic, onions, bell peppers and jalapenos. Cook for about 5 minutes until fragrant
2. Stir in quinoa, tomatoes, honey and cashews. Cook and stir occasionally until all ingredients are warm and evenly distributed.
Nutrition per serving : 256 Cals; 42g Carb; 6g Fat; 8g Protein; 7g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
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