Many people these days will be happy to see quinoa on a holiday table. Being gluten-free, high in protein and named a superfood, all your guests will welcome a bit of quinao for a festive dinner.
The curry powder gently scents the dish, offering a beautiful golden hue, while the cranberries offer a sweet and tart bite, with the almonds lending a nice crunch.
CURRIED CRANBERRY & ALMOND QUINOA
Method of Preparation:
1) Add quinoa to a pot with water and salt. Boil until water is absorbed.
2) In a separate pot, heat olive oil on medium-low heat. Add onions and saute for a couple of minutes. Add spinach and cook until wilted.
3) Fold in quinoa and ARVINDA'S CURRY POWDER. Fold in dried cranberries and sliced almonds.
I wrote this recipe to serve 2-4, so it would be suitable for everyday lunches or dinners. Double or triple the recipe if you’re serving a larger crowd.
¼ CUP quinoa, rinsed in several changes of water
2 CUPS water
½ TSP. salt
2 TSP. olive oil
1 CUP spinach, finely chopped
½ small red onion, chopped
1 TSP. ARVINDA'S CURRY POWDER
¼ CUP dried cranberries
¼ CUP sliced almonds