Garlicky Quinoa with Roasted Cashews, Green Onions and Raisins: Vegan Friday Post #2

Posted by Nichole Leigh

As promised, here are the recipes for the delicious Garlicky Quinoa and Baked Sweet Potato Wedges that I mentioned yesterday. But before I dive in, I'd like to discuss the value of quinoa as a vegetarian food staple. I think that most foodies and veg heads are probably already familiar with this wonderful South American grain, but there's no harm in rehashing its virtues, right? 

Quinoa is native to the Andes Mountains of Bolivia, Peru and Chile, and has been eaten for over 5,000 years by the people of that region. It was a staple food for the Incas, and continues to be a valuable food source for their descendants. 

This lovely little grain is 100% gluten free, contains a higher protein content than any other grain, and boasts broad protein profile which resembles that of casein. Thus, it is considered a "complete" protein. Additionally, quinoa is chock full of great vitamins and minerals like calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc. Basically, it's a superfood. 

Quinoa is easily prepared in the same fashion as rice or other grains like barley or amaranth. It can also be ground into flour and used as a starch extender in breads and pastries. For more information about the quinoa, visit the Purdue University Center for New Crops and & Plant Products Quinoa Page.For lots of quinoa recipes,  visit CookingQuinoa.net. 

Finally, yours truly thinks that quinoa has a lovely taste and texture. It's incredibly wholesome, and if you haven't tried it yet, I think now's a good time! To get your started on your quinoa journey, here's a quick and delicious concoction that I whipped up last night for Vegan Friday! 

Garlicky Quinoa with Cashews, Green Onions, and Raisins

This is just one of the many endless ways to prepare this delicious grain. The recipe is rather basic, so don't be shy about trying out other ingredients combinations.

Ingredients

1 cup quinoa, rinsed

1 3/4 cup warm water

1/4 cup raw, unsalted cashews

2 tablespoons olive oil

2 cloves of garlic

1/4 cup raisins

1/3 cup green onions, chopped

1 tablespoon lemon juice

salt and pepper to taste

Directions

1. Toast the quinoa in a medium saucepan until it browns, about 2 minutes

2. Add the water to the quinoa, and bring the water to the boil. Reduce to low and simmer until all the water is absorbed, about 15 minutes. 

3. In the meantime, roast the cashews in a small skillet until they begin to brown. Remove and set aside. 

4. Add the olive oil and garlic to the skillet. Cook the garlic until it begins to brown on each side. 

5. Remove the garlic from the oil, and set aside with the cashews.

6. Combine the raisins and green onions and set aside.

7. When the quinoa is finished, allow to set for 2 minutes, and then fluff with a fork. Add the cashews, garlic, raisins, green onions, lemon juice, salt and pepper.

8. Serve warm and enjoy!