Sometimes my 3 year old is adamant that she does not like eating whole nuts, but cashews are the exception. I guess it’s because they are a fairly soft nut, easier to chew, and have a mild, sweet flavor. We liked snacking on these salted cashews so much (even though I nearly burned them because we were busy building a fort in the kitchen) that I had a hard time reserving any of them for dinner. If you don’t have millet you can use a full cup of quinoa, which is easier to find in stores these days. Did you know quinoa is the only grain that qualifies as a complete protein? Awesome stuff, easy to prepare and cooks a heck of a lot faster than brown rice.
Quinoa Cashew Salad
1 ½ cups water
½ t. sea salt
1 t. fresh thyme or ½ t. dried thyme
¾ cup quinoa, rinsed
¼ cup millet, rinsed
Use a sieve to rinse quinoa and millet in warm running water for about 60 seconds. Place in pot with 1 ½ cups water, salt and thyme, bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes until fluffy.
1 t. earth balance (can substitute coconut or olive oil)
Pinch of salt
½ cup raw cashews
In a medium stock pot or large saute pan, toast 3 minutes over medium heat, stirring frequently, then remove from pan.
1 T. olive oil
½ butternut squash, peeled and cubed
1 large fuji apple, peeled, cored, cut into 12pieces and halved crosswise
¾ cup water
3 cups fresh spinach, rinsed, dried and roughly chopped
Salt and freshly cracked black pepper to taste
Dressing – whisk together:
2 t. apple cider vinegar
2 T. olive oil
1 T. molasses
Heat oil in the same pot used for cashews, cook squash 4 minutes, then add apple and water, cook 15 minutes until soft. Stir in spinach, cooked quinoa, and dressing. Season with salt and pepper to taste. Plate and top with toasted cashews.