Curried Quinoa with Spinach

• Produce

  • 3 4 cups chopped onion (about 1/2
  • 1 handful Baby spinach, fresh
  • 1/4 cup Cilantro, fresh
  • 1 clove Garlic
  • 3 tbsp Raisins

• Baking & Spices

  • 1 tsp Cane sugar, pure
  • 1 pinch Cayenne pepper, ground
  • 1/4 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 tbsp Almonds
  • 1 tsp Cumin, ground

• Liquids

  • 3 tbsp Water

• Other

  • 1/4 teaspoon cinnamon or cardomom

Found on veganyumminess.com

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

• In a large skillet or frying pan, saute chopped onion with garlic in olive oil on medium high heat until onions are nearly transparent.
• Next, add raisins, water, half of your cooked quinoa, and seasonings. Gently stir until everything is well-incorporated.
• Add remaining half of your cooked quinoa along with your spinach. When spinach has wilted to your desired consistency, add cilantro and almonds.
• Remove from heat, and serve.