Zest the lemon with a Microplane or fine zester. Combine the lemon zest and quinoa flour. Reserve.

In a small skillet, combine the lemon juice, sugar, Cointreau (optional), salt and pepper. Heat the mixture just until it boils. Remove from heat.

Place the cashews in a mixing bowl. Pour the hot lemon syrup over the nuts. Toss well to coat the nuts.

Line a sheet pan with parchment paper. Transfer the cashews to the paper keeping them well spaced. Discard any excess lemon syrup.

Preheat oven to 350°. Roast the cashews for 10 to 15 minutes or until the cashews are nicely browned.

While the cashews are roasting, transfer the lemon zest quinoa flour mix to a clean dry skillet. Over medium high heat, lightly toast the flour until it turns a light brown color.

When the cashews are ready, transfer the nuts to a mixing bowl. Add the toasted quinoa flour mixture and toss to coat the nuts.

Allow the nuts to cool to room temperature. Serve the cashews with some lemon wedges to add a few drops of lemon as desired.

Possible Variations to Create Your Own Signature:

The lemon zest quinoa mixture can be customized by adding ground ginger or ground fennel or ground chili or any other ground spice mixture.

The lemon syrup can be customized as well by adding a few drops of hot sauce or other aromatic liquids such as vanilla or balsamic vinegar.