Vegetarian

Quinoa with Coconut and Roasted Cashews takes several minutes to prepare.

Quinoa with Coconut and Roasted Cashews takes several minutes to cook.

Quinoa with Coconut and Roasted Cashews makes 6 servings.

The ingredients for Quinoa with Coconut and Roasted Cashews are:

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
45g dried coconut
sea salt to taste
fresh cilantro or parsley or garnishing (optional)

Here is how you make Quinoa with Coconut and Roasted Cashews:

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.Serving Size:?6

The nutritional information for Quinoa with Coconut and Roasted Cashews is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.3

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 25.3 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 3.1 g
• Protein: 6.7 g