Recipe by Kozmic Blues
Great vegan side dish for your next Mexican themed meal. Try it instead of rice, you will not be disappointed. If you are not familiar with quinoa or have never cooked with it before, read on: A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. when cooking with quinoa, be sure to rinse you quinoa 2-3 times under cold water, to remove the bitter coating.
Top Review by the80srule
To review fairly, I was having some trouble as a bunch burned to the bottom of the pot while the rest remain uncooked-- this is the fault of my stupid wonky gas stove more than anything; words can't describe how much I hate that thing! I had to keep adding water throughout the cooking time (about 30 minutes) so more wouldn't burn. Otherwise, the flavor turned out very pleasant after I removed the burnt pieces and I did a half batch using a couple drops of storebought lemon juice and since I don't like pepper chunks, I used one of those little individual cups of Chi Chi's Snackers and tossed it in the blender with the other ingredients. That could be why it had a harder time cooking, but it's really because of how wonky my stove is and it burns stuff easily. Still a very pleasant slightly cheesy flavor though! I would make again once I have a real stove. Made for Veggie Swap 23.
- 1⁄3 cup raw cashews
- 1 cup water
- 1⁄2 lemon, juiced
- 2 tablespoons nutritional yeast
- 1⁄2 teaspoon salt
- 1 cup salsa
- 1 cup quinoa
- 1 teaspoon olive oil
Directions See How It's Made
- Blend together the cashews, nutritional yeast, lemon juice, salt and water.
- Rinse quinoa 2-3 times under cold running water.
- Heat saucepan over medium heat, add olive oil and toast quinoa for 5-10 minutes or until golden.
- Add cashew mixture and the salsa, stir, and bring to a boil.
- Cover and simmer for 15-20 minutes or until most of the liquid is absorbed.
- Remove from heat and allow to sit five minutes with lid on.
- Fluff gently with a fork and serve.