Curried Quinoa with Spinach and Avocado

Ingredients

• 2 cups cooked quinoa
• 1 tbsp oil
• 1/2 cup onion (finely chopped)
• 2 medium tomatoes
• 1 green chili
• 2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp salt (or to taste)
• 2 cups chopped baby spinach (I like a lot of spinach!)
• 1/2 cup chopped cilantro leaves
• 2 avocados
• 2 limes or lemons

Instructions

1. Heat oil in a medium to large skillet. Add onions and saute until soft and translucent.

2. While the onions cook, toss the cumin seeds onto a cast iron or pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don’t burn. **Don’t add oil. The point is to dry roast the cumin.

3. Toss the dry roasted cumin seeds into a blender with the tomatoes and the green chili. Puree and set aside.

4. When the onions are soft and translucent, add in turmeric, salt, and the tomato puree. Stir and cook until the puree begins to look more like a paste. About 3 to 5 minutes.

5. Add in the cooked quinoa. Stir until the quinoa is evenly coated in the spicy tomato mixture and then cook for about 2 minutes.

6. At this point, you can let the quinoa cool and refrigerate until you’re ready to eat.

7. Add in the chopped spinach, cilantro, and avocado when ready to serve. Top with a squeeze of lemon or lime to finish.

Nutrition

• Calories: 341
• Carbohydrates: 38
• Protein: 8
• Fat: 21
• Saturated Fat: 3
• Polyunsaturated Fat: 4
• Monounsaturated Fat: 13
• Trans Fat: 0.01
• Sodium: 355
• Potassium: 929
• Fiber: 12
• Sugar: 5
• Vitamin A: 1532
• Vitamin C: 34
• Calcium: 68
• Iron: 3