This recipe is an old one, created in my days in Toronto when spring was just finally rearing its head.
If you’re having one of those weeks where you need things that are both incredibly tasty and incredibly healthy, look no further than this recipe. As well as the gorgeous nutritional powerhouses of kale and cashews, this dish dispenses with noodles or rice for the wonderful quinoa. It’s a whole protein, is high in calcium and iron (hooray!) and has more amino acids than you can shake a stick at. What’s not to like?
This meal is kind of light but very nutritionally dense so it leaves you feeling particularly satisfied. The flavours, too, are really nicely balanced, with the lemon playing off the ginger and chili gorgeously. If you have some leftover quinoa that’s already cooked, this is a 15-minute meal. If you have to cook your quinoa, add 20 minutes to the cooking time.
1 cup shelled raw cashews
2 cups quinoa, cooked
2 onions, diced
3 garlic cloves, crushed
2 small red chilis, sliced
a decent chunk of ginger, diced
1 large handful kale, chopped or shredded
1 cup veg stock
juice of 1 lemon
a splash of soy sauce
Toast the cashews in a 180c oven for 5 minutes and let them cool
Fry the onion in the oil until it’s browning
Add the ginger, chili and garlic and fry for a few more minutes
Add the kale and cook for 2 minutes
Add the stock and simmer until all stock has evaporated
Add the quinoa and the lemon juice
Add the nuts and soy sauce
Serve with a sprinkling of chili flakes on top if you like the aesthetic value of red!
This is both light and filling, and is a great one to serve on a girly night in (followed by something decadent and fantastic, of course).
I dare you not to like it.