• 1 Cup quinoa
  • 2 Cups Water
  • 3 Tablespoons Sesame oil
  • ½ Cup Raw Cashews
  • 1 Teaspoon Black Mustard Seeds
  • 1 Teaspoon Curry Powder
  • ¼ Teaspoon Cayenne pepper (optional for spicy)
  • 1 Teaspoon Sea Salt
  • 1/3 Cup Fresh Lemon
  • 3 Tablespoon Finely Chopped Parsley

Quinoa  is native to South America and was considered a sacred food by the Incas. It’s a wonderfully healthy replacement for grains such as rice and has a nutty flavor. It typically mistaken as a grain, but is a seed in the same family as spinach and chard. It’s one of the few plant based foods that is a complete protein as it contains all the essential amino acids making it especially healthy for someone on a vegetarian diet. One cup of quinoa provides 9 grams of protein.

This grain-like seed is high in magnesium and contains vitamin B, manganese, copper and zinc. It has prebiotic properties providing beneficial bacteria in your digestive tract and is easily digested so the vitamins and minerals are easily absorbed into the system.

Because Quinoa is a seed, it’s an excellent gluten-free alternative to grains.

This quinoa dish has a slight lemony taste with a hit of curry and is a healthy replacement for dishes that require rice or as a side.

  1. Heat 2 Tablespoons Sesame Oil in a small sauce pan over medium heat place the black mustard seeds and fry until the mustard seed turn grey and sputter. Add toasted raw cashews and stir until lightly brown.
  2. In a saucepan, combine the quinoa, water, curry powder and sea salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Can use a rice cooker if desired.
  3. Add the black mustard seeds/cashews and mix.
  4. Pour the fresh lemon over the quinoa and then add the parsley and lightly stir again.
  5. Serve and enjoy.