Whether served cold as a base to a salad or warm as a side to your main, this golden spiced quinoa will be a tasty, filling, and colorful addition. Vegan, gluten-free, grain-free (quinoa is technically a seed), oil-free, and satisfies a whole food plant-based lifestyle. ____________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: at least 2 plants (+ a small amount of several in spices and broth)
Prep Time5 minutesmins
Cook Time15 minutesmins
Resting Time5 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: Asian, Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 165.15kcal
Equipment
measuring cups and spoons
pot
stovetop
wooden spoon or other spoon for stirring
Ingredients
1cupgolden quinoa(yellow) dry, rinsed
2teaspoonsRas El Hanoutor yellow curry powder
⅛teaspoonturmericnot necessary with yellow curry
2cupsvegetable broth
salt and pepper to tasteoptional
Optional additions
fresh herbscilantro, mint, basil, parsley
more of your chosen spice
lime wedgesto squeeze over the spiced quinoa
yogurtplain plant-based
Instructions
Optional: Toast the quinoa in the pot over medium heat for a couple minutes, stirring occasionally.
Stir in the chosen spices, then the broth.
Bring to a boil, then reduce to a simmer and cover. Simmer for 15 minutes.
Remove from heat, uncover and stir, then set aside for 5 minutes, covered.Stir to fluff. Taste and add more spice or salt and pepper if desired.
Serve with fresh herbs, a squeeze of lime, salt and pepper. Or, add to a soup or serve cold in a salad.
Once the quinoa is no longer steaming (but within 2 hours of cooking), place the spiced quinoa in a sealed container and store it in the fridge for up to a few days. It can be stored in the freezer in a freezer-safe container for up to a few months.