Curried Quinoa with Toasted Almonds
Servings: 
Serves 6
3 or 4
cloves garlic, minced
1 tablespoon
cumin seeds
2 cups
vegetable stock
1 tablespoon
curry powder
1 tablespoon
kosher salt
1/8 teaspoon
cayenne pepper
1/2 cup
sliced and lightly toasted

Hoo boy, this is one spicy side dish! We’re giving this combination of organic tri-color quinoa and raw almonds some serious pop with the addition of cumin seeds, curry powder and cayenne pepper.

  1. In a pot place olive oil over medium-low heat.
  2. Add minced garlic and cumin, and cook for 2 minutes.
  3. Add 2 cups of vegetable stock, curry powder, kosher salt, cayenne pepper.
  4. Cook on medium heat until the mixture comes to a boil.
  5. Add the tri-color quinoa, cover the pot, and reduce heat to low. Cook 15 minutes, or until quinoa has absorbed the stock.
  6. While the quinoa is cooking, place the almonds in a separate pan over high heat.
  7. Continuously move the sauté pan to toast the almonds for 1 minute, then set aside.
  8. Fluff cooked quinoa with a fork, and sprinkle toasted almonds.
  9. Serve warm and enjoy!

Nutritional Information

Serving Size: 
2/3 Cup (127 g)
Calories: 
210
Total Fat: 
10 g
Saturated Fat: 
1 g
Protein: 
6 g
Total Carbohydrate: 
25 g
Dietary Fiber: 
3 g
Cholesterol: 
0 mg
Iron: 
3 mg
Sodium: 
1350 mg
Calcium: 
45 mg