Friday, May 12, 2017


The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

1 c. quinoa
2 T. olive oil
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper, to taste
1/2 c. raw cashews
1 bay leaf
1/2 t. coriander
1/2 t. cumin
1/2 t. ginger
1/4 t. turmeric
1 3/4 c. water
2 T. finely chopped parsley leaves

Soak quinoa in cold water for five minutes. Rinse and set aside to drain.

In a medium saucepan, heat olive oil over medium heat. Add celery, bell pepper, salt, and pepper, and cook for five minutes, stirring occasionally, until vegetables have softened.

Stir in cashews, bay leaf, coriander, cumin, ginger, and turmeric, then cook another two minutes.

Add quinoa and cook, stirring frequently, for two minutes until dry. Add water and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and grains are tender. .

Remove from heat, add parsley, and fluff with a fork before serving.

Makes about 3 1/2 cups.

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