This dish is absolutely delicious; it’s Stephanie’s favorite so far. The sautéed cashews bring an uncommon flavor to a healthy staple, quinoa. That in addition to kale and onions make this heartier than most quinoa dishes, a perfect complement to any meal.
3 cups chicken stock
1 cup mixed red and pearl quinoa
1/4 cup unsweetened coconut
Salt and pepper to taste
1/2 cup raw cashews
2 tablespoons coconut oil
2 tablespoons unsweetened coconut
1 tablespoon olive oil
3 garlic cloves chopped
1/4 chopped sweet onion
2 cups chopped red and curly kale
Place chicken stock in a saucepan and bring to a boil. Add quinoa and 1/4 cup unsweetened coconut and bring heat to low and allow to simmer for 20 minutes. Cook until all liquid is absorbed.
In a saute pan add cashews and over medium heat allow the cashews to roast. Add the coconut oil and 2 tablespoons unsweetened coconut and continue to roast until heated through. Add to the quinoa.
In the same saute pan add the olive oil, garlic and onions and cook until soft. Add the kale and cook until wilted. Add to quinoa.
Serving size: 1/2 cup