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
INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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
- 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.
