Cashew-Quinoa “Chili”


Cashew-Quinoa “Chili”

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March 29, 2017

Cashew-Quinoa "Chili"


1/4 cup olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 unpeeled potatoes, diced

2 carrots, sliced

2 cups water

1 cup quinoa cooked in 2 cups water

4 cups diced tomatoes

1 cup tomato sauce

1 tablespoon chili powder

1 tablespoon cumin

1 to 1-1/2 tablespoons minced fresh thyme, or 2 teaspoons dried

2 teaspoons salt

2 teaspoons garlic powder

1/4 cup maple syrup

1 cup unsalted cashews, toasted and coarsely chopped


1Heat the olive oil in a a stockpot over medium heat and saute the onions and garlic. Add the potatoes, carrots, and water, cover, and simmer for 10 minutes. Add the cooked quinoa, diced tomatoes, tomato sauce, chili powder, cumin, thyme, salt, and garlic powder. Cover and simmer about 10 minutes more to allow the soup to thicken and the flavors to blend. Add the maple syrup and cashew. If the soup is too thick, add another cup of water and allow it to simmer again.