Meatless Monday recipe from Marilu’s table * Curried cashew quinoa salad
Yes, we’re on a bit of a main-dish salad kick around here. Summer makes us want cold foods and easy meals. Main-dish salads fit the bill.
This recipe came from the Block Center for Integrative Cancer Care (located near Northwestern University in Chicago). We were privileged to accompany a friend there during her initial interviews, and we found the idea of integrated care (Western medicine’s diagnostics and treatments plus Eastern “alternative” treatments such as acupuncture, meditation, massage, plus support in nutrition and exercise) to be the most sensible thing we’ve seen in medicine. Marilu’s husband Michael also received care here when he had cancer.
Anyway – we got this recipe there, and it’s delicious. Enjoy!
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Curried Cashew Quinoa Salad
from the Block Center for Integrative Cancer Care
Blue * Serves 6-8
1/2 cup unsalted, raw cashews
1/2 teaspoon olive oil
1/2 teaspoon curry powder
1/8 teaspoon sea salt
For cashews: Combine above ingredients and place on a baking sheet lined with parchment paper. Bake at 350F until nuts look dry, about 20 minutes. Cool on wire rack.
1 cup quinoa, uncooked but rinsed well
2 cups vegetable broth
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cucumber, seeded and diced (peeled if waxy)
10 cherry and grape tomatoes, halved
3 Tablespoons fresh cilantro, chopped
1/4 cup lemon juice
3 teaspoons olive oil
Sea salt and pepper to taste
Bring broth to a boil in a medium saucepan. Add quinoa, cover and simmer for 5 minutes. Turn off heat and let quinoa continue to cook in the covered pan for approximately 10 minutes, until broth is absorbed.
Meanwhile, combine beans, cucumber, tomatoes, and cilantro in a medium bowl.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper, until well mixed. Pour over vegetables and allow to marinate until quinoa is cooled. Add cooled quinoa to salad mixture and toss until combined. Roughly chop curried cashews and sprinkle on salad before serving.
