Cranberry Cashew Quinoa

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):

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