After reintroducing legumes with my collard green bean burritos (recipe here), I returned to eating only Whole30 approved foods. Now I’ve reached the grain portion of my reintroduction!
For dinner, I made one of my old favorite grain bowls. This bowl has a lot going on. It has a quinoa and greens base. For extra ease, the grains and greens are cooked in one pot. I usually make this with kale, but this time I used some purple kohlrabi greens I had on hand. Really, any sturdy greens you have on hand would work well here.
The simple base of quinoa and greens gets lots of flavor from a heavy sprinkle of spiced roasted cashews. I have yet to find someone who doesn’t love snacking on these paprika and cumin spiced cashews! They make the perfect snack or accompaniment to drinks. I usually make them with just a touch of sugar, but omitted that ingredient this time since it’s not time for sugar reintroduction time yet 😉They’re still really good without the sugar, but my husband and I agreed that they weren’t quite as good. Since my recipe only calls for 1 1/2 tsp sugar for 2 cups of cashews, I would encourage you to use some form of sweetener if you’re not doing a Whole30. The recipe below makes way more than you need for the grain bowl, but I recommend making the full batch- they are REALLY good!
This quinoa and greens bowl gets finishing touches in the form of avocado and hot sauce to taste. The combo of quinoa, greens and plenty of fat from cashews and avocado is super satisfying without the weight so many grain bowls suffer from. It was the perfect meal to reintroduce non-gluten grains to my post-Whole 30 diet.
- 1 c. quinoa
- 2 c. water
- ½ tsp. sea salt
- 1 large bunch greens, thick stems removed and leaves torn
- ½ c. spiced roasted cashews (recipe below)
- 1 - 1½ avocados, sliced
- Cholula or other hot sauce, to taste
- Place quinoa, water and salt in a pot and bring to a boil. Top with half the greens, reduce heat to low and cover.
- In a few minutes, stir, add the rest of the kale and recover. A few minutes later, stir again and continue to cook uncovered until greens are wilted and all water is absorbed, about 15 minutes total.
- Top each serving with cashews, avocado and hot sauce.
- 2 c. unsalted cashews
- 2 tsp. sweet paprika
- 1 tsp. smoked paprika
- 1½ tsp. ground cumin
- 1½ tsp. turmeric
- ¼ tsp. cayenne
- 1½ tsp. powdered sugar (optional; omit for Whole30)
- 1 tsp. sea salt
- Preheat oven to 350F.
- Toss the cashews with the spices, sugar and salt in a bowl. Add 2 T. water and toss gain, ensuring all of the spice mixture is clinging to the cashews.
- Spread cashews out on a greased or lined baking sheet. Bake until golden and crispy, about 15-17 minutes.