CURRIED QUINOA

September 03, 2018 by Renee Tavoularis

Ingredients

½ cup uncooked quinoa
1 cup water
2 tablespoons coconut oil
1 small yellow onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
1 teaspoon turmeric
½ teaspoon ground ginger
½ cup slivered almonds
⅓ cup cilantro, stems removed and roughly chopped
Salt, to taste 

Instructions

• Place the quinoa and water in a medium saucepan over medium heat. Bring to a low boil and then reduce the heat to low and cover.
• Cook the quinoa for 15 to 20 minutes or until the water is absorbed and the quinoa is fluffy. Use a fork to fluff lightly.
• Add the coconut oil to a medium skillet over medium heat. Once the oil is hot, add the onion, garam masala, turmeric and ginger.
• Cook the onion mixture for 5 minutes or until the onions are softened. Add the garlic and cook another 1 minute.
• Add the cooked quinoa to the pan and stir well to ensure the onions, garlic and spices are evenly distributed.
• Turn off the heat and toss in the slivered almonds and chopped cilantro. Serve hot.
• Store leftovers in an airtight container for up to 5 days in the fridge.