2-½cupslow-sodium chicken brothor water -- for a vegetarian version
1teaspoonsaltplus extra for seasoning if necessary
½teaspoonfreshly ground black pepper
1pinchground cumin
½jalapeñodeseeded and chopped
⅓cuptoasted cashew nutscoarsely chopped
¼cupfresh mintchopped
¼cupfresh cilantro or parsleychopped
½medium cucumberpeeled and diced into ½-inch pieces
8red grape-tomatoeshalved
8yellow sunburst tomatoshalved
Zest of 1 lime
Freshly squeezed juice of ½ lime
10-12large napa cabbage or lettuce leaves
Instructions
Note: To toast the cashew nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350º F (180º C) oven for about 5-6 minutes or until lightly toasted. Cool completely before roughly chopping.
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until soft (about 2 minutes), stirring nearly constantly in order to not let brown. Add the carrots and sauté for 30 seconds. Add the quinoa and cook, stirring constantly, until coated with oil, about 1 minute. Add the wine and cook until all of the liquid has evaporated. Add the broth or water, the salt, pepper, and cumin, and give a good stir. Bring to a boil. Reduce heat to medium, cover, and let cook for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff with a fork, cover, and let stand for 15 minutes.
Then add the jalapeño, toasted cashew nuts, mint, cilantro or parsley, cucumber, tomatoes, lime zest and juice to the quinoa pilaf, tossing well. Season with more salt and pepper if necessary. Spoon quinoa pilaf salad into each cabbage/lettuce leaf and serve. The quinoa pilaf salad can be served warm, at room temperature, or cold!!! It is up to you....
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