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Confetti Quinoa with Nori, Sesame and Raw Cashews


This is a nutritionally packed food. Nori and quinoa are high in protein and a good dietary source of fiber, vitamins and minerals. More specifically, this is a great way to get calcium in your diet as almost every ingredient contains calcium (see Additional Notes).


1 cup
quinoa, dry
2 cup
1 tbsp
unrefined extra-virgin olive oil
2 clove
garlic, minced
1 tsp
ginger, minced
3⁄4 cup
celery and leaves, chopped
2 tbsp
1⁄2 cup
dried nori, crushed or torn (about 2 dried nori sheets)
2 tsp
sesame seeds
1⁄4 cup
raw cashews, crushed
  to taste
sea salt and crushed black pepper
1⁄2 cup
beans, optional (soy, aduki, black)


Combine water and quinoa in covered pot. After water comes to a boil, turn heat to low and simmer for about 15 minutes or until all of the water has been absorbed. Fluff with a fork and cool.

Heat saucepan to medium-high heat, then add olive oil. Sauté garlic and ginger. Turn heat to medium, add quinoa and saute for 1 minute. Add celery, sesame oil and tamari and mix until quinoa is coated. Crumple nori sheets as you would a piece of paper, sprinkle over mixture. Top with cashews and sesame seeds and mix again.


If the seaweed is farmed in calcium-rich waters, it should be a good source of calcium (check the package nutrient contents or contact the manufacturer).

Nori seaweed sheets are available in most grocery stores (including co-ops, Asian markets).

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A stylized plate and silverware.
SourceRepublished with permission from Nourshing Foods. Copyright 2009, Genevieve Sherrow, original recipe
Prep time
30 minutes
Cooking time
Total time
30 minutes