I made this dish the other night for my family and they flipped. The quinoa is the perfect vessel for the crisp veggies and the crunchy cashews. The best thing about this dish, besides the fact that it’s incredibly easy, is that you can literally use any veggies you have in your fridge. I happened to have broccoli and asparagus, but it would easily work with mushrooms, carrots or peppers. Enjoy!
Veggie Quinoa Serves 4-6
1 C uncooked quinoa
2 ½ C chopped veggies; broccoli, asparagus, mushrooms, carrots, peas etc.
½ C red onion, diced
½ C cashews or peanuts
¼ C chopped herbs, loosely packed; cilantro or parsley work best
1 C balsamic vinegar
To cook the quinoa, place in small saucepan with 1 ¾ C water and a pinch of salt. Bring to a boil, cover and lower heat to low and cook for 15. Turn off heat and let sit for 10 minutes and then fluff with fork.
To make the balsamic glaze, place vinegar in a small saucepan and bring to a boil. Lower to medium low heat and cook for 20-25 minutes until the vinegar reduces and starts to become slightly thick. You want it to be like maple syrup, not like molasses. Turn off heat and let it cool.
Heat a large cast iron pan on medium heat with a dash of oil. Add onions with a dash of salt and cook until translucent. Add veggies, another dash of salt and cook for another 3-5 minutes (cook time will depend on which veggies you use). Make sure to keep the veggies crisp. Add the cashews and brown for a minute more. Add the quinoa and another dash of oil. Mix together and cook for another couple of minutes. Turn off the heat and fold in the herbs. Drizzle the balsamic glaze over each individual plate. Enjoy!!!