Curried Cranberry & Almond Quinoa

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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.

Ingredients:
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

Routine change: Chai Spiced Breakfast Quinoa

It's too often we easily slip into routines. Eat the same thing everyday without thinking, or do the same thing day-in-day-out just like being on a treadmill.

Mine is oatmeal for breakfast everyday. For many years Monday through Sunday I have the same morning oatmeal ritual, more or less, give or take.

Earlier this week I ran out of my usual stock of organic oats and my morning was just not the same. Opening the cupboard to find quinoa I followed my same recipe and made a breakfast quinoa.

How refreshing it was to have a change! Realizing I can add about 6g of protein to breakfast for 1/4 cup of quinoa (almost equivalent to that of an egg), that's something I’m going to do more often!

Here’s the recipe…

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CHAI SPICED BREAKFAST QUINOA

Method of Preparation:

1) Rinse quinoa and soak in a bowl for 15 minutes. Drain and rinse again until water runs clear.

2) In a pot, add water and soaked quinoa and gently boil on medium-high heat. Add remaining ingredients (except Arvinda’s Chai Masala).

3) Put lid on and simmer for 20 minutes. Stir in ARVINDA'S CHAI MASALA, fluff with a fork and enjoy. Serves 1.

Ingredients:
1/4 CUP quinoa
1 1/2 CUP water
2 TBSP. raisins or cranberries
1 TBSP. sesame seeds or sunflower seeds
1 TBSP. flax seeds, ground)
2 pieces crystallized ginger, chopped
1 TSP. ARVINDA'S CHAI MASALA
pinch turmeric powder