Depending on how much candy cane you have stuck in your teeth, it might be time to give your belly a post-festivities break. This mild and decidedly springy dish will refresh your palate and give your microwave a break from all that rigorous leftover reheating.
If you’re out of quinoa, you can substitute it with cous cous or millet. Just cook your grain according to its directions
Ingredients
serves 2 post-holidays expanded bellies
1 cup quinoa, rinsed well
1 handful basil, chopped into ribbons
2 handfuls baby spinach, chopped into ribbons
3/4 cup cashews, chopped roughly
1 tablespoon olive oil
1 tablespoon lemon juice
salt
Directions
After rinsing the quinoa thoroughly, set it to boil in two cups of water with a pinch of salt. When it boils, lower the heat and simmer for eighteen minutes, covered.
When the quinoa is about ten minutes in, place cashews in a pan. Slowly toast them over medium heat. Constantly shuffle as the nuts burn easily. After about five minutes, you should have lightly browned pieces that are starting to smell delicious. It could take more or less time. Just be mindful because burned nuts are no delicacy.
In a big bowl combine the quinoa, cashews, spinach, basil, olive oil and lemon juice. Give it a good toss to be sure everything is well incorporated. Taste and adjust salt and lemon levels.
Enjoy! Remember, it’s just a break. Feel free to go back to those leftovers tomorrow, or later tonight. I’m currently working my way through a fruit chews mountain, so I won’t judge.