Curried Quinoa with Toasted Almonds

Servings

Serves 6

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.

Ingredients

1 tablespoon Extra Virgin Olive Oil, Organic

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 cup Tri-Color Quinoa, Organic

1/2 cup Almonds, Raw & Unsalted

Directions

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