This is a seriously simple quinoa recipe that is not only plant-based, but also gluten free. I whipped this up one morning for my daughter’s school lunch. I didn’t have much time, but I had leftover quinoa. I added aromatics and sautéed some veggies, and done! The great thing here is that you can play with the dish. You can use whatever color quinoa you want, if you don’t have red onion, yellow is just fine. If you don’t have spinach, but your fridge is overloaded with kale, let it go! I tested the dish again and made the recipe amount to four large servings, or six side dish servings. Enjoy the simplicity!
- 1 cup quinoa (whichever color is fine)
- 1 3/4 cup water
- 1/2 teaspoon sea salt
- 3 tablespoons coconut oil (olive oil works too), plus more for drizzling
- 1/2 cup raw cashews
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup red onion, diced
- 1 cup crimini mushrooms, quartered
- 1 large branch of celery, sliced 1/2″ thick
- 3 tablespoons tamari (or soy sauce)
- 2 large handful of spinach
- 1/4 fresh cilantro, minced
- Sea salt and pepper, to taste
Rinse the quinoa under cold running water, rubbing it with your hands, for a good minute. Drain. Drizzle a small amount of coconut oil in the bottom of a medium saucepan and heat over medium-high heat. Add the quinoa and toss until the water is absorbed and the quinoa starts to toast, about 1 minute. Add the water and the salt, and bring to a boil. Lower the heat, cover, and let cook over very low heat until all the water is absorbed, about 15 minutes. Take off the heat and keep covered for another 10 minutes.
While the quinoa rests, heat 3 tablespoons of coconut oil in a large skillet over medium-high heat. Add the cashews and sauté until golden 2-3 minutes. Add the garlic, ginger, red onion, mushrooms, and celery, and sauté until the onion is translucent and the mushrooms are cooked, about 5 minutes. Reduce the heat to low and add one tablespoon of the tamari. Mix well. Add the spinach and the cooked quinoa. Mix and cook slowly until the spinach starts to wilt, about 2 minutes. Add the last two tablespoons of tamari and the cilantro. Mix well. Serve garnished with more cilantro. Additional garnishes could be scallions, fresh lime, and coconut cream. Bon appétit!