It’s been a while since I posted a quinoa recipe. Not because I haven’t been eating it, but because I haven’t been doing anything interesting with it except covering it in store-bought sauce. At some point I forgot to go grocery shopping and had to get crafty and a recipe came out of it.
When I was growing up we always had fish for Friday during Lent. Actually, we usually had pizza because I didn’t like fish, but there was definitely an offering of fish. Usually it was white fish with lemon and dill. Now I don’t eat fish and I’m not Catholic, so fish on Fridays is clearly out. But the bright side of being a vegetarian is discovering new foods, and quinoa on any day is clearly in.
This quinoa recipe like most others is fairly versatile. You can eat it as a side dish with something light like fish or beans, or toss it on a salad of green vegetables and eat it as an entrée.
Cranberry Cashew Quinoa
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients(Makes 4-6 servings):
- 1 cup dry quinoa, cooked to box’s directions
- 1/2 cup dried cranberries
- 1/2 cup cashews, raw or roasted
- 1 Tablespoon lemon juice
- 2 Tablespoons dried dill or parsley
- 3/4 teaspoon salt
- Honey to taste(optional)
- Rinse and wash your quinoa before cooking.
- Cook using the manufacturer’s directions for water and time.
- When the quinoa has finished cooking, remove it from the heat.
- Add into the pot the rest of the ingredients and mix until evenly combined.
- Serve hot or cold as a side with fish or beans.