Nutty Quinoa with Inca Berries
Recipe GLPR564864ca9a840a
A vibrant, plant-based grain bowl combining fluffy quinoa, earthy black beans, and crunchy roasted cashews, enhanced with toasted caraway seeds, garlic, and cilantro, then crowned with tart Inca berries. This warm or room-temperature dish celebrates whole-food nutrition and bold flavors in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons coconut oil, divided
2 cloves garlic, minced
1 teaspoon caraway seeds
1/2 teaspoon salt
1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
1/2 cup cashews, roughly chopped
1/4 cup fresh cilantro, roughly chopped
1/2 cup Inca berries
Directions
Rinse the quinoa under cold water until the water runs clear. Set aside.
Heat 1 tablespoon of coconut oil in a large pot or deep skillet over medium heat.
Add the minced garlic and caraway seeds to the hot oil. Stir constantly for about 2 minutes, until the mixture becomes fragrant and the seeds toast slightly.
Pour the rinsed quinoa into the pot and stir to coat evenly with the oil mixture. Toast for about 1 minute.
Add the water and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 10 to 15 minutes, or until the quinoa is tender and all the water has been absorbed. Do not stir during cooking.
While the quinoa cooks, toast the chopped cashews in a small skillet over medium heat, stirring frequently for 3 to 5 minutes, until golden and fragrant. Transfer to a plate to cool slightly.
Remove the pot from the heat. Fold in the black beans and the remaining 1 tablespoon of coconut oil. Cover again and let the mixture rest for 10 to 15 minutes to allow the flavors to meld.
Stir in half of the toasted cashews and half of the cilantro, reserving the other half of each for garnish.
Transfer the quinoa mixture to a serving platter or individual bowls. Top with the reserved cashews, cilantro, and Inca berries. Serve warm or at room temperature.
