Quinoa with Cashews, Spinach and a Curried Vinaigrette

By Marge Perry & David Bonom
Using a little orange juice as part of the cooking liquid for the quinoa adds a lovely boost of bright flavor to the dish.
  • Course: Side Dish


  • baby spinach
  • cilantro
  • curry powder
  • preferably Madras
  • Ginger
  • ground black pepper
  • Lime juice
  • medium red bell pepper
  • olive oil
  • Orange Juice
  • quinoa
  • roasted chashews
  • Salt
  • Shallots
  • Water


  1. Combine the quinoa, orange juice and water in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook according to package directions. Transfer quinoa to a bowl and fluff with a fork.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until very hot. Add the ginger and cook, stirring, until fragrant, about 15 seconds. Stir in the bell pepper and shallots
  3. Combine the lime juice, cilantro, curry powder, salt and pepper in a bowl. Slowly whisk in the remaining 2 tablespoons oil. Pour over the quinoa and mix well.