4
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Ingredients
1 1/2 cups dry quinoa
3 cups no-salt-added or low sodium vegetable broth
2 tablespoons cumin seeds
1/2 cup raw pistachio nuts
1/2 cup raw almonds
1 medium onion, finely chopped
1/4 cup unsweetened dried cherries or raisins
1/2 cup chopped cilantro
1 tablespoon onion powder
1 tablespoon curry powder
1 teaspoon coconut aminos
black pepper, to taste
Instructions:
Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add vegetable broth and bring to a boil. Cover, reduce heat to medium low and simmer until broth is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork.
Toast cumin seeds for 8 minutes at 200 degrees F, stirring occasionally. Toast pistachios and almonds at 250 degrees F for 6 minutes, stirring occasionally. Allow nuts to cool and then roughly chop them.
Heat a pan for 2 minutes over medium heat. Add onion dry and saute for 4 minutes or until translucent. Stir onions into quinoa, along with toasted cumin seeds, chopped pistachios and almonds, dried cherries, cilantro, onion powder, curry powder, coconut aminos and black pepper.
My Notes:
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Per Serving:
Calories 405
Protein 14 g
Carbohydrates 61 g
Sugars 3 g
Total Fat 12.7 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 149 mg
Fiber 8.7 g
Beta-Carotene 136 ug
Vitamin C 6 mg
Calcium 136 mg
Iron 6.5 mg
Folate 136 ug
Magnesium 180 mg
Potassium 650 mg
Zinc 2.8 mg
Selenium 7 ug
