Jugo's Quinoa, Sweet Potato and Cashew
There's not much razzle-dazzle to this dish -- just plain good eatin'! Cooked quinoa and sweet potato chunks come together in a tangy Orange-Cashew Dressing, garnished with cilantro and radish from Jugo in Austin.
- 1 cup Quinoa
- tri-colored water
- 1 lg. sweet potato
- olive oil to taste
- salt to taste
- 1 cup orange juice fresh squeezed
- 1/3 cup Rice Wine Vinegar
- 1 ea ginger small knob, peeled
- 1 Tbsp. honey
- 2/3 cup Cashews raw
- 2 tsp. salt
- 1 ½ cup blended olive oil
- 2 ea Radish sliced thin
- 10 ea cilantro leaves
- 1/8 cup Cashews toasted
- 3 Tbsp. orange cashew ginger dressing (or more depending on taste)
- 1 cup Quinoa cooked
- 2/3 cup sweet potato chunks cooked
- 1 pinch coriander ground
For the Quinoa:
- Pour quinoa into a pot and cover with water by 4 in.
- Bring to a boil over high heat, turn down the heat slightly if the pot is in danger of overflowing.
- Boil for about 6 min. or until the quinoa is tender.
- Place the grains in a medium mesh strainer and strain out the water.
- Cool down by spreading out quinoa on a sheet tray.
For the Sweet Potato:
- Pre-heat oven to 350F. Place a sheet tray in the oven to get hot.
- Peel sweet potato with a vegetable peeler and slice into large bite sized chunks.
- Toss the sweet potato chunks with just enough olive oil to coat and some salt in a mixing bowl. Make sure the sweet potatoes are evenly coated.
- After the oven is pre-heated all the way, pour the sweet potatoes onto the hot sheet pan in an even layer and roast for 25-30 min. or until tender.
- Pull the sheet tray out and cool the sweet potatoes down.
For the Orange-Cashew Dressing:
- Place all ingredients in blender except for the oil.
- Blend until smooth 3. With the blender still running, slowly pour in the oil 4. This yields a little over 2 cups so there will be some left over.
For the Finish:
- Mix the sweet potato, quinoa, and cashews together in a mixing bowl.
- Fold in the dressing and sprinkle in the ground coriander.
- Garnish with cilantro and radish.
Recipe and Image courtesy of Jugo. Photo by Allison Narro.
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