Lemony Quinoa with Turmeric

• Vegan
• Gluten free

• Produce

  • 3/4 cups Cilantro, fresh
  • 1/2 Lemon, Juice of
  • 1/2 cup Raisins, organic

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cups Almonds, toasted
  • 1/2 tsp Cumin

• Frozen

  • 1 tsp Curry

• Liquids

  • 2 cups Water

Found on theharvestkitchen.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry
• 1/2 teaspoon cumin
• 1 cup quinoa, rinsed and drained
• 2 cups water (or chicken broth)
• 3/4 cups chopped toasted almonds
• 3/4 cups fresh cilantro (or parsley)
• 1/2 cup organic raisins
• juice of 1/2 lemon (use more if you prefer)

Directions

• Preheat the oven to 350 degrees Place the almonds on a cookie sheet lined with a silpat or parchment paper and roast in the oven for 3 - 5 minutes or until lightly roasted.  Remove from oven and set aside. Heat the olive oil in a medium saucepan over medium low heat. Add the turmeric, curry, cumin and stir for just 1 - 2 minutes until aromatic. Add the quinoa and cook over medium-low heat until you hear the light sounds of popping (like popcorn).  Continue to stir, careful not to burn. Pour in the water or broth and stir.  Place a lid on the pan and turn the heat to low.  Simmer for about 20 minutes or until the liquid has dissolved and the quinoa is cooked. Turn off the heat and let the quinoa set in the pan for 5 minutes, then fluff with a fork. Place the quinoa in a large bowl.  Add the toasted almonds, cilantro and raisins and toss.  Pour in the lemon juice and toss.  Add more lemon juice if desired.