Cashew Quinoa Crunch

Cashew Quinoa Crunch
Cashew Quinoa Crunch

This is a seriously simple quinoa recipe that is not only plant-based, but also gluten free. This Cashew Quinoa Crunch is perfect when you don’t have much time, or if you have leftover quinoa. You can add aromatics, sauté some veggies, and done! The great thing here is that you can play with the ingredients. You can use whatever color quinoa you want, if you don’t have red onion, yellow is just fine. If you don’t have spinach, but your fridge is overloaded with kale, do that. Enjoy the simplicity!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more recipe ideas using quinoa, check out this Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette.

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Cashew Quinoa Crunch

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 cup quinoa (whichever color is fine)
  • 1 3/4 cup water
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut or olive oil
  • 1/2 cup raw cashews
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup red onion, diced
  • 1 cup mushrooms, quartered
  • 1 large branch of celery, sliced 1/2″ thick
  • 3 tablespoons tamari (or soy sauce)
  • 2 large handful of spinach
  • 1/4 cup fresh cilantro, minced
  • Sea salt and pepper, to taste

Instructions

Rinse the quinoa under cold running water, rubbing it with your hands, for a good minute. Drain. Drizzle a small amount of coconut oil in the bottom of a medium saucepan and heat over medium-high heat. Add the quinoa and toss until the water is absorbed and the quinoa starts to toast, about 1 minute. Add the water and the salt, and bring to a boil. Lower the heat, cover, and let cook over very low heat until all the water is absorbed, about 15 minutes. Take off the heat and keep covered for another 10 minutes.

While the quinoa rests, heat 3 tablespoons of coconut oil in a large skillet over medium-high heat. Add the cashews and sauté until golden 2-3 minutes. Add the garlic, ginger, red onion, mushrooms, and celery, and sauté until the onion is translucent and the mushrooms are cooked, about 5 minutes. Reduce the heat to low and add one tablespoon of the tamari. Mix well. Add the spinach and the cooked quinoa. Mix and cook slowly until the spinach starts to wilt, about 2 minutes. Add the last two tablespoons of tamari and the cilantro. Mix well. Serve garnished with more cilantro. Additional garnishes could be scallions, fresh lime, and coconut cream. Bon appétit!


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Bol rapide de quinoa à la noix de cajou

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 1 tasse de quinoa (peu importe la couleur)
  • 1 3/4 tasse d’eau
  • 1/2 c. à thé de sel de mer
  • 3 c. à soupe d’huile de coconut (ou d’olive)
  • 1/2 tasse de noix de cajou
  • 3 gousses d’ail, émincées
  • 1 c. à soupe de gingembre frais, émincé
  • 1 tasse d’oignon rouge, en dés
  • 1 tasse de champignons, en quartiers
  • 1 grosse branche de céleri, coupée en tranches de 1/2 pouce
  • 3 c. à soupe de sauce tamari (ou soya)
  • 2 grosses poignées d’épinards
  • 1/4 tasse de coriandre fraîche, émincée
  • Sel de mer et poivre, au goût

Instructions

Rincer le quinoa à grande eau pendant 1 minute. Égoutter. Verser un filet d’huile dans une casserole moyenne et chauffer à feu moyen-vif. Ajouter le quinoa et faire revenir pendant 1 minute. Ajouter l’eau et le sel, et porter à ébullition. Baisser le feu, couvrir et laisser mijoter à feu doux pendant 15 minutes. Retirer du feu et laisser reposer, couvert, pendant 10 minutes.

Pendant ce temps, chauffer 3 c. à soupe d’huile dans une grande poêle à feu moyen-vif. Ajouter les noix de cajou et faire revenir pendant 2 à 3 minutes, jusqu’à ce qu’elles soient dorées. Ajouter l’ail, le gingembre, l’oignon rouge, les champignons et le céleri, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 5 minutes. Réduire le feu et ajouter 1 c. à soupe de sauce tamari. Ajouter l’épinard et le quinoa. Brasser et cuire doucement pendant 2 minutes. Ajouter le reste de la sauce tamari, de la coriandre fraîche et assaisonner au goût. Servir garni de plus de coriandre, d’oignon vert, de quartiers de limette, ou de crème de coconut. Bon appétit!

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