Cashew Pineapple Quinoa

Pineapple and cashews give plain quinoa an exotic flair in this recipe.
Serve it with chicken or toss in some black beans for a full plant-based meal.

​Let’s talk about cashews!

A few fun facts: even though they’re actually a seed, they rank #4 on the list of the world’s most popular nuts (behind peanuts, almonds, and walnuts)!

And while you probably have seen (or bought) “raw” cashews, they aren’t actually raw.

That’s because truly raw cashews aren’t safe to eat. They contain the same substance as poison ivy (urushiol), which means they need to be processed to get rid of it.

That being said, cashews contain most of the same benefits as other healthy nuts.

They are a rich source of healthy fats and contain a good amount of fiber and protein!

Plus they’re loaded with vitamins, minerals, and plant compounds that may protect your health.

Like other nuts, though, moderation is the key, because they contain a lot of calories — just 1 ounce (28 grams) = 155 calories.

(makes 6 servings)

• 1 cup (180 ml) quinoa
  
• 2 cups (480 ml) water
  
• 1 Tbsp olive oil
  
• 1 cup (180 g) canned pineapple chunks packed in their own juice (drain, but reserve the juice)
  
• ¼ cup (30 g) raw chopped cashews
  
• Sea salt and freshly ground pepper
  
• Pinch of nutmeg
  

Place the quinoa and water in a medium saucepan and bring to a boil over high heat. 

Reduce the heat to low, cover, and let simmer for 13-15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.

Heat the olive oil in a medium skillet over medium-low heat. Add the cooked quinoa, pineapple chunks, and cashews. Cook until heated through, about 3-5 minutes.

Stir in the pineapple juice (only as much as you’d like!), salt, pepper, and nutmeg, and let cook until warm and well-combined. Taste and adjust seasonings.

​Enjoy!