Cashew Quinoa Pilaf
1 tablespoon extra virgin olive oil
½ cup cashew pieces
1 clove garlic, minced
1 bunch green onions, chopped
1 small red pepper, diced small
Sea salt and pepper to taste
2 cups vegetable broth
1 cup regular or red quinoa
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon curry powder
2 15-ounce cans lentils or 2 1/2 cups homecooked lentils*
1/2 cup water
Sea salt to taste
Cilantro for garnish
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add cashews and sauté until golden, about 5 minutes. Tilt the pan and remove cashews with a slotted spoon, allowing oil to remain in pan. Sauté garlic about 30 seconds and then add the green onions and salt to taste. Add the quinoa and broth and bring to a boil, then reduce heat to simmer. Cover and cook 15 minutes or until broth is absorbed. Stir in cashews. Serve topped with the curried lentils.
While quinoa is cooking, sauté onions and peppers in 2 teaspoons olive oil for 5 minutes. Add curry and cook 5 more minutes. Add lentils and water, stir, cover, and simmer for 10 minutes. Add salt to taste. Place a bed of pilaf on the plate and spoon curried lentils in the center. Serve topped with chopped cilantro. Serves 4.
You can make a simple “raita” to go with this dish; mix some chopped cucumber, plain yogurt, and a pinch of salt and pepper.
*To cook lentils:
1 cup dried green, brown, or French lentils
2 cups water
1 bay leaf, optional
1. Wash Lentils: Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.
2. Combine Lentils and Water: Transfer the rinsed lentils to a saucepan and pour in the water. Add bay leaf if using.
4. Cook the Lentils: Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook, uncovered, for 20-30 minutes until lentils are tender. Add water as needed to make sure the lentils are just barely covered. Add sea salt during the last few minutes of cooking. Drain.