Thursday, March 14, 2013
Robin Robertson has released a new book, Nut Butter Universe, which was heavily promoted on several blogs over the last couple weeks. I immediately knew I had to make this recipe for a Mexican-inspired quinoa dish with CASHEW QUESO. I could have cared less about the quinoa/bean part of the dish. I was dying to try the CASHEW QUESO and have an excuse to make something new in the Vitamix. Well, the queso was quite good, but the dish itself needed a little more spicy heat for me. I would recommend using fresh tomatoes instead of canned, because I added everything to the rice cooker to heat after the quinoa was done. The canned tomatoes tasted like the can because they didn't get cooked through enough the first night.