Cashew-Pineapple Quinoa πŸ‘©β€πŸ³πŸ

Week 51

Pineapple and cashews give plain quinoa an exotic flair in this recipe.

Serve it with chicken or toss in some black beans for a full plant-based meal.

Cashew-Pineapple Quinoa

(makes 6 servings)

  • 1 cup (180 ml) quinoa
  • 2 cups (480 ml) water
  • 1 Tbsp olive oil
  • 1 cup (180 g) canned pineapple chunks packed in their own juice (drain, but reserve the juice)
  • ΒΌ cup (30 g) raw chopped cashews
  • Sea salt and freshly ground pepper
  • Pinch of nutmeg

Place the quinoa and water in a medium saucepan and bring to a boil over high heat. 

Reduce the heat to low, cover, and let simmer for 13-15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.

Heat the olive oil in a medium skillet over medium-low heat. Add the cooked quinoa, pineapple chunks, and cashews. Cook until heated through, about 3-5 minutes.

Stir in the pineapple juice (only as much as you’d like!), salt, pepper, and nutmeg, and let cook until warm and well-combined. Taste and adjust seasonings.