Here’s a tasty quinoa recipe from San-J to try:
Sweet & Tangy Turmeric Quinoa Salad
Recipe by Amie Valpone.
½ cup Quinoa
¼ teaspoon Ground turmeric
2 tablespoons Raw cashews
1 Broccoli head, cut into small florets
1 cup Red cabbage, finely chopped
2 tablespoons San-J Sweet & Tangy Sauce
¼ teaspoon Ground cayenne pepper or crushed red pepper flakes
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon Coconut flakes
1 teaspoon Fresh orange zest
Preheat the oven to 350 degrees F.
Cook the quinoa according to the package directions. Add the turmeric to the cooking water and mix well.
Toast the coconut flakes in the oven for 5 minutes or until toasted on the edges. Remove from the oven and set aside.
Toast the cashews in the oven for 8-10 minutes or until golden brown. Remove from the oven and set aside.
Steam the broccoli in a medium pot with a steamer basket for 8-10 minutes or until the broccoli is tender and bright green.
In a large bowl, combine the cooked quinoa with the toasted cashews, broccoli, cabbage, San-J Sweet & Tangy Sauce, cayenne pepper, sea salt and pepper; toss to combine. Garnish with coconut flakes and orange zest and serve immediately.