Quinoa with Coconut and Roasted Cashews
- Number of Servings: 6
Ingredients
1 cup of uncooked quinoa1/3 - 1/2 cup of roasted cashews2 teaspoon of oil1 teaspoon of black mustard seeds1/2 teaspoon of asafoetida powder3 - 4 green chilies4 teaspoons of urad dal, rinsedsmall handful of dried curry leaves45g dried coconutsea salt to tastefresh cilantro or parsley or garnishing (optional)
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
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
Nutritional Info 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
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