Curried Quinoa with Spinach
Serves | 2 |
Prep time | 10 minutes |
Cook time | 25 minutes |
Total time | 35 minutes |
Allergy | Tree Nuts |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Lunch, Main Dish, Side Dish |
Misc | Pre-preparable, Serve Hot |
Ingredients
- 3 cups cooked quinoa (Follow instructions above, utilizing 1 cup dry quinoa)
- 3/4 cups chopped onion (about 1/2 of a large onion)
- 1 clove garlic
- 1 1/2 teaspoon extra virgin olive oil
- 3 tablespoons raisins
- 3 tablespoons water
- 1 teaspoon pure cane sugar (or agave nectar or other sweetener of your choice)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon or cardomom
- 1/2 to 3/4 teaspoon salt (or to taste)
- 1 pinch ground cayenne pepper
- 3 tablespoons sliced almonds
- 1 handful fresh baby spinach
- 1/4 cup chopped fresh cilantro
Directions
Step 1 | |
In a large skillet or frying pan, saute chopped onion with garlic in olive oil on medium high heat until onions are nearly transparent. | |
Step 2 | |
Next, add raisins, water, half of your cooked quinoa, and seasonings. Gently stir until everything is well-incorporated. | |
Step 3 | |
Add remaining half of your cooked quinoa along with your spinach. When spinach has wilted to your desired consistency, add cilantro and almonds. | |
Step 4 | |
Remove from heat, and serve. |