I think I may be on a bit of a cashew streak. So if you don't like cashews, I apologize...also, who are you? Apparently there's a whole tribe of people hating on ginger, too. Oh, the horror! Vegan Yack Attack is one of said people. It's okay, Jackie, I forgive you and your ginger detestation. Anyways, this is one ginger, curry, and turmeric laden dish that's brimming with healthy goodness. With the addition of quinoa and cabbage, is there a healthier dish out there? Ginger and turmeric are both super anti-inflammatory and antioxidant powerhouses. For nutritional information on them click those links. And of course we all know that cabbage is super nutritious. It's in the cruciferous family of vegetables and is one of the best overall cancer fighting veggies. You could read the article "Antiproliferative and antioxidant activities of common vegetables: A comparative study" from the Journal of Food Chemistry (yes, there's a journal for that). Or, you could just watch this very informative video. Go watch! And learn.
Yep, paired up with protein rich quinoa, this makes one super healthy dish! Quinoa is a vegan source of complete protein which means it has an adequate proportion of all nine of the essential amino acids. Basically, eat your quinoa folks. It's better than eating parts of a cow.
This is one badass dish and look how cheerful the turmeric makes it. Ooooo. Aaahhh.
Curried Ginger Cabbage with Cashews & Quinoa
Inspired by Washington's Green Grocer
- 1 cup dry quinoa, rinsed well
- 2 cups water
- 2 Tbsp. olive oil
- 1/3 cup raw cashews
- 3 Tbsp. fresh ginger, minced finely
- 1 Tbsp. whole cumin seeds
- 1/2 green cabbage (about 1 1/2 - 2 lbs.), sliced thinly
- 1 tsp. ground turmeric
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh ground pepper
Bring the quinoa and water together to a boil in a large saucepan. Once boiling, reduce to a simmer and cover. Allow to simmer for 15 minutes. Remove from heat and fluff with a fork.
Heat the oil in a super large frying pan or wok (the biggest you have!), then add the cashews, ginger, and cumin seeds. Saute for about 5 minutes.
Meanwhile slice up the cabbage and add it to to pan. This can be done in parts, if needed. The cabbage will shrink down though, I promise you. Also, my German's going well. Have you been to Duolingo yet? What! No? Do it, do it now. Put down the Candy Crush/Fruit Ninja/Angry Birds and go learn a language.
Add in the remaining ingredients also and stir well to combine. Allow the cabbage to cook for about 10-15 or until just tender.
Add the cooked quinoa to the cabbage mixture and stir well to combine. Serve hot!
For fun, what am I listening to? Rachael Yamagata – Be Be Your Love