Wednesday, September 2, 2009

Wedge Wednesdays: Cashew-Ginger Veggies with Quinoa


It's Wedge Wednesdays and this week I went for something entirely different!

Cashew-Ginger Vegetables & Quinoa

To make this dish a complete meal, add cooked chicken, pork or tofu to the vegetables before serving. I had mine with grilled turkey on the side and some of the optional scallions over the top--Yum!

ingredients: I added about 2 tablespoons flaxseed oil to the quinoa mid way through!

1 c. quinoa
3⁄4 c. water
1⁄2 c. cashews, coarsely chopped
2 medium stalks broccoli, chopped into bite-size florets
2 large carrots, sliced
2-3 inches fresh ginger, peeled and cut into thin matchsticks
4 T. butter OR gheesalt
option: 4 thinly sliced scallions for garnish

It was Super easy to cut and prep everything while the Quinoa cooked!

1. Cook the quinoa in the water with a pinch of salt. Don't stir while cooking!

2. While the quinoa cooks, heat the butter in a small saucepan until melted. Add the ginger and cook until golden, about 3 minutes.

3. Steam the broccoli and carrots until tender, about 5-7 minutes.

4. When the quinoa is done, stir in the cashews.

5. Arrange the cooked quinoa on plates and spread the vegetables on top of it. Spoon ginger butter over everything.

Garnish with scallions, IF using.

This was an easy recipe to prepare!! I think it can easily be done as a single person, which I am, but I had my good friend Jason with me tonight helping me out and eating the goods when we were through! So, while I chopped and steamed he was working on the ginger butter, which turned out to be the trickiest part of the whole dish.

It says cook until golden, 3 min on the recipe. I would say after the butter is melted, add the ginger and then simmer for 3 minutes. It may not LOOK golden at that point, but it will continue to simmer and cook even after you remove it from the heat. Our ginger turned out to be a lot like those fried onions you top casseroles with...good, but not what they were going for! STILL, it was a wonderful zing and addition to the dish!

Ginger is always a favorite!


Ginger butter simmering...SO good.

Cooking with quinoa! I have used it in the past as
breakfast fare: blueberries and cream top it nicely for morning!


Finished product!! I reccomend the scallions!

This was very easy and the ginger added a unique and zesty flavor. Cooking with Quinoa is a great way to add more non-traditional whole grains into your diet. It was light and fluffy and the cashews mixed it were a crunchy surprise!

With the nuts and adding meat on the side, you really can pack in the protein and not feel overly MEATED out. For me, because our ginger turned out to add a crunchy texture (which isn't bad, I would try it both ways and see what you like!) as well as flavor, I felt it didn't need to be seasoned with anything.

However I did spritz a little Braggs Liquid Amino Acids on it. Perfect and SUPER filling. It was a great post-run meal. Thanks for your help Jason!

Finished off the night with a little dessert, also from The Wedge Co-op, Banana Babies frozen Banana's in dark chocolate, milk chocolate and peanut!



Copyright © 2009 Jennette Turner
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