Cashew Quinoa & Flash-Cooked Dandelion Greens
CASHEW QUINOA
INGREDIENTS
1 cup quinoa (* make extra now to make meal prep easier in the next 2 days)
2 tablespoons canola oil, divided
1 cup unsalted cashews
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 yellow chile, stemmed, seeded, and finely chopped (can substitute jalepeño or serrano pepper)
Salt
Pepper
Spinach leaves optional, for garnish
Chile flakes optional, for garnish
INSTRUCTIONS
1. Combine quinoa and 2 cups of water in a medium pot and bring to a boil. Reduce to a simmer, and cook for about 15 minutes, until the water has evaporated and the quinoa is soft.
2. Meanwhile, heat 1 tablespoon of canola oil in a large sauté pan and fry the cashews for a few minutes, stirring until lightly browned. Remove from the heat and transfer to a small bowl to cool.
3. Add the remaining 1 tablespoon of oil to the pan and set over medium heat. Add the onions and cook, about 3 minutes. Add the garlic and sauté a few minutes more. Add the chopped chile and sauté for about 1 minute. Add the cooked quinoa and roasted cashews to the pan, and toss together over low heat for about 5 minutes. Add salt and pepper to taste.
SERVE WITH
Flash-Cooked Dandelion Greens (below) or sautéed vegetables like greens, broccoli and/or onions
FLASH-COOKED DANDELION GREENS
INGREDIENTS
(makes 4 side servings)
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
½ green bell pepper, chopped
1 large bunch of dandelion greens, washed and roughly chopped
½ of a lemon, sliced into two quarters, for juice
3 large garlic cloves, minced
1 teaspoon sea salt
* Optional: 2 tablespoons toasted pumpkin seeds
INSTRUCTIONS
In a medium size skillet or pan, sauté the onion and green pepper in olive oil on medium, to get their juices cooking – about 3 minutes. Add the dandelions and half of the lemon juice (1/4 lemon). Cover and cook on medium heat for about 3 minutes to tenderize the greens.
Uncover and add the rest of your lemon juice, garlic, and sea salt. Mix all the ingredients in well and turn the heat up to medium-high. Let the greens cook until you start to smell the caramelizing happen – a sweet, charred aroma – about 2-3 minutes. Stir once. Let it cook for another minute or so. Serve hot, sprinkled with toasted pumpkin seeds (whole or ground in a coffee grinder) if you have them on hand. Enjoy!
RECIPE COURTESY of OLDWAYS oldwayspt.org
Oldways’ mission is to inspire good health through cultural food traditions.
At Oldways, nutrition, culture and sustainability are built into our main mission of preserving and promoting traditional foods in ways that are good for people and good for the planet. To this end, we’ve organized a range of conferences – from scientific ones focusing on the commonsense truth around traditional diets to overseas symposia to introduce chefs, journalists and everyday food lovers to the classic dishes of Morocco, Spain, Tunisia, Italy, Greece, France and Turkey. We develop resources to help consumers and health professionals embrace traditional diets and use healthy ingredients. We also founded the Chefs’ Collaborative to support local and sustainable foods in America’s restaurants.
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