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Quinoa with Cashew & Dried Fig Dressing

Crunchy Quinoa with Cashew & Dried Fig Dressing! This dish is not only delicious, but also healthy and easy to prepare. Protein-rich quinoa is combined with a creamy dressing made from cashews and dried figs, creating a unique culinary experience. Perfect for those looking for nutritious and flavorful options, add it to your lunch box and take it to work!

Created by:
45 mins
Easy
4 SERVERS

Nutrition per serving

Energy

596.5 kcal

Fat

37 g

Saturates

5.47 g

Carbs

57.17 g

Sugars

14.57 g

Fiber

5.8 g

Protein

13.25 g

Salt

460 mg

Nutrition per serving

Energy

596.5 kcal

Fat

37 g

Saturates

5.47 g

Carbs

57.17 g

Sugars

14.57 g

Fiber

5.8 g

Protein

13.25 g

Salt

460 mg
0%

PREP TIME

35 min

0%

COOK TIME

10 min

0%

TOTAL TIME

45 mins

Ingredients

For the dressing:

For the quinoa:

Method

    1. For the dressing: Hydrate the dried figs for 10 minutes in hot water. Once hydrated, strain them and blend with the rest of the dressing ingredients with a blender until fine and emulsified.
    2. Peel and chop the pumpkin. Place in an ovenproof dish and mix with the dressing. Bake at 190ºC for 20 minutes or until tender.
    3. For the quinoa: Add the quinoa to a boiling pot with 400ml of water and a pinch of salt. Cover and simmer over medium heat for 15 minutes. Loosen the quinoa grains with a fork.
    4. Add to a frying pan a drizzle of extra virgin olive oil and toast the cashew nuts. Add the chopped spring onion to the pan. Sauté for a couple of minutes and add the baked pumpkin and spinach. Cook for a few seconds and remove so that the spinach does not overcook.
    5. Serve the vegetables with the quinoa and garnish with the cashew nuts and the chopped chives.

Tips

To add extra flavor, you can cook the quinoa with vegetable or chicken broth.

Ingredients

For the dressing:

For the quinoa:

Method

    1. For the dressing: Hydrate the dried figs for 10 minutes in hot water. Once hydrated, strain them and blend with the rest of the dressing ingredients with a blender until fine and emulsified.
    2. Peel and chop the pumpkin. Place in an ovenproof dish and mix with the dressing. Bake at 190ºC for 20 minutes or until tender.
    3. For the quinoa: Add the quinoa to a boiling pot with 400ml of water and a pinch of salt. Cover and simmer over medium heat for 15 minutes. Loosen the quinoa grains with a fork.
    4. Add to a frying pan a drizzle of extra virgin olive oil and toast the cashew nuts. Add the chopped spring onion to the pan. Sauté for a couple of minutes and add the baked pumpkin and spinach. Cook for a few seconds and remove so that the spinach does not overcook.
    5. Serve the vegetables with the quinoa and garnish with the cashew nuts and the chopped chives.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok