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Cashew-ed Quinoa
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 1 cup Almond milk, plain
  • 1 1/2 cups Quinoa, cooked
  • 3 cups Water, cold & filtered
  • 1 cup Celery, diced
  • 1/2 cup Cashews, raw
  • 2 cups Carrots, chopped
  • 2 cups Broccoli, grated
  • 1/2 Bouillon Cube
  • 1 Tbsp Coconut Oil

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1)Measure the water into the bottom of a vegetable steamer, place over high heat and bring to a boil. Reduce heat to medium, and keep water at a low boil.
2)Scrub and rinse the carrots; chop and place into steamer basket, steaming until very tender, (10-12 minutes), then remove from heat. Reserve the steaming water for use later on in this recipe.
3)Rinse carrots with cold water and set aside.
4)Lightly grease an 8X8 casserole dish with the coconut butter, and set aside.
5)Preheat oven to 350 degrees.
6)Heat the coconut oil in a large frying pan, add the celery and sauté for 3-4 minutes over med-high heat.
7)Stir in the grated broccoli, cooked quinoa, and 3 cups of carrot steaming water.
8)Transfer into the casserole dish, pack firmly and place into preheated oven.
9)Bake for 25 minutes, until golden brown on top, then remove from oven.
10)Place the cashews into a blender and puree until finely ground.
11)Add the Almond milk and bouillon cube, blending for 2-3 minutes, until very smooth.
12)To serve, cut and transfer pieces of casserole onto serving dishes, and top generously with this cool, creamy carrot sauce. 13)Enjoy with a fresh side salad, or raw vegetables.

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