Savory Cashew Cream Quinoa
Recipe type: Entree, Side
Serves: ~ 2 cups
dairy, egg, soy and gluten free, vegan
  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • ½ cup dry quinoa
  • 1½ cups So Delicious Unsweetened Cashew Milk
  • sea salt, to taste (1-2 teaspoons)
  1. In a fine mesh colander, rinse quinoa under running water for several minutes.
  2. Meanwhile, in a medium saucepan, sauté onion and garlic in olive oil until soft and translucent. Add
  3. cashew milk and salt and bring to a boil, watching closely so it does not boil over.
  4. Stir in rinsed quinoa, return to a boil. Once it boils, reduce to lowest heat, stir, and cover. Cook for 25 minutes. After 25 minutes, remove cover, stir, and continue to cook uncovered for a few minutes, stirring often.
  5. Store refrigerated in covered container for up to three days.
Recipe by spabettie at