Prep time: 15 minutes | Cook time: 15 minutes | Yield: Serves 5 | Serving Size: 3/4 Cup
INGREDIENTS
2 Cups Water
1 1/4 Cup Quinoa, uncooked
1 Cup Yellow Onions, chopped
1/4 Cup Cilantro, chopped
2 Cloves Garlic, crushed
1/2 Tbsp Curry Powder
2 Tsp Coconut Oil
1 Tsp Turmeric
1 Tsp Honey (optional)
1/4 Tsp Cinnamon
1/4 Tsp of Red Pepper Flakes
1 Bay Leaf
Salt & Black Pepper to taste
2 Cups Water
1 1/4 Cup Quinoa, uncooked
1 Cup Yellow Onions, chopped
1/4 Cup Cilantro, chopped
2 Cloves Garlic, crushed
1/2 Tbsp Curry Powder
2 Tsp Coconut Oil
1 Tsp Turmeric
1 Tsp Honey (optional)
1/4 Tsp Cinnamon
1/4 Tsp of Red Pepper Flakes
1 Bay Leaf
Salt & Black Pepper to taste
METHOD
1. In a sauce pan, heat oil over high heat. Saute crushed garlic cloves for about 4 minutes until medium to dark brown. Reduce heat to medium-high, add curry powder and turmeric. Cook for about 30-60 secs to bring out the flavors of spices; stir frequently and be sure to not burn the spices.
2. Add chopped onions and cook for about 3 minutes. Add quinoa, water, bay leaf, honey (optional), cinnamon and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook covered for about 15 minutes until all the liquid is absorbed. Fluff quinoa with a fork. Add salt and black pepper to taste.
3. Serve warm with freshly chopped cilantro. If you’ll be freezing this dish, add the cilantro when it’s time to eat.
1. In a sauce pan, heat oil over high heat. Saute crushed garlic cloves for about 4 minutes until medium to dark brown. Reduce heat to medium-high, add curry powder and turmeric. Cook for about 30-60 secs to bring out the flavors of spices; stir frequently and be sure to not burn the spices.
2. Add chopped onions and cook for about 3 minutes. Add quinoa, water, bay leaf, honey (optional), cinnamon and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook covered for about 15 minutes until all the liquid is absorbed. Fluff quinoa with a fork. Add salt and black pepper to taste.
3. Serve warm with freshly chopped cilantro. If you’ll be freezing this dish, add the cilantro when it’s time to eat.
Nutrition per 3/4-Cup serving : 198 Cals; 34g Carb; 5g Fat; 7g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer
