Curried Quinoa and Peas with Cashews and Fresh Mango
May 1, 2018
In
Dinner, Recipe, Slow Cooker
Ingredients
- ½ Tbsp extra-virgin organic coconut oil (or olive oil)
- ¼ medium medium onion finely chopped
- 1 very thin slice fresh ginger peeled and finely chopped
- ½ Tbsp clove garlic finely chopped
- ¼ to ½ Tbsp curry powder
- 1 dash Himalayan salt (or sea salt)
- 2/3 cup cup cooked quinoa
- 1/4 cup cup frozen peas
- 2 Tbsp coarsely chopped raw cashews
- 2 Tbsp chopped fresh cilantro
- ¼ medium ripe mango chopped
Servings: serving
Instructions
- Heat oil in medium saucepan over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
- Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
- Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
- Remove from heat; let stand for 5 minutes.
- Stir in cashews and cilantro; serve warm topped with mango.
Recipe Notes
TIP: 1 cup uncooked quinoa generally yields 3 cups cooked quinoa. As a convenience, you can cook some in advance, store in the refrigerator, and use for up to 4 days
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Servings 1 serving
Calories 311 cal
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