Quinoa with Cashews
This recipe is one of my favourites for breakfast in summer or for a light meal anytime. Quinoa (pronounced keen-wah) is a small, round, yellow grain from the Americas which is easy to cook and does not require pre-soaking, making it a great time-saver for busy people. Quinoa is also gluten-free, low in calories, fats and cholesterol, high in protein and essential minerals such as magnesium, iron and calcium. The cashew nuts in this recipe give the quinoa a creamy taste and texture that is addictive. However, you can also choose to leave out the nuts and add sultanas and sliced apples to sweeten the slightly bitter taste of this grain. The recipe below makes two servings and can easily be halved or doubled.
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Ingredients:
1 cup quinoa
2 tblspn raw cashew nuts
2.5 cups water
Pinch of salt
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Recipe:
Wash and drain the quinoa several times until water runs clear*
Chop the raw cashew nuts finely
Add all ingredients to a saucepan and bring to boil on high heat
Cover saucepan and reduce heat to simmer
Check periodically until quinoa has absorbed all the water and is fluffy (approx 10-12 mins)
Serve warm.