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Quinoa with Cashews, Spinach and a Curried Vinaigrette

Using a little orange juice as part of the cooking liquid for the quinoa adds a lovely boost of bright flavor to the dish.


Recipe Details

  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; cook, stirring occasionally, until slightly softened, 4-5 minutes. Add the spinach and cook until wilted, 1 1/2-2 minutes. Transfer to the bowl with the quinoa then stir in the cashews.
  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.

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