Healthy Indian Spiced Quinoa
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4
Calories: 320kcal
Ingredients
- 1 cup quinoa red, white or mixed
- 1 onion chopped
- 2 tbsp olive oil separated
- 2 tbsp jalapeno chopped (adjust based on how spicy you like your food)
- 2 cups cauliflower cut into one inch florets
- salt to taste
- 1/2 tsp turmeric
- 1/2 tsp red chili powder or less
- 1 1/2 tsp cumin powder separated
- 1/2 cup garbanzo beans canned or pre-cooked
- 1/2 cup peas frozen or fresh
- 2 tbsp lemon juice
- 1/2 cup cilantro roughly chopped
- 10 cashews roasted and split into half lengthwise (optional)
Instructions
- Rinse the quinoa a few times in cold water. Bring 2 cups water to a boil. Add quinoa. Cover and cook for 15 minutes on medium heat. Turn off heat and let quinoa sit for another 15 to 20 minutes. Do not lift the lid.
- While the quinoa is cooking, heat a 12 inch skillet with 1 tbsp oil.
- Toss in the onion, jalapeno and a pinch salt. Stir often and let cook until the onions soften and start to turn brown. About 10 minutes.
- Add in the cauliflower, turmeric, chili powder, cumin powder, salt and half cup water. Stir. Cover and cook until the cauliflower softens. About 10 to 15 minutes.
- Add in the garbanzo beans and peas. Stir.
- Mix in the cooked quinoa.
- In a small bowl, mix together 1 tbsp of olive oil, lemon juice, and 1/2 tsp of cumin powder (I also added salt because I eat too much of that stuff!). Whisk it together well with a fork. Pour over the quinoa.
- Add the cashew halves and cilantro. Mix well and serve.
Nutrition
Serving: 340g | Calories: 320kcal | Carbohydrates: 43g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 610mg | Fiber: 7g | Sugar: 4g | Vitamin A: 9.1% | Vitamin C: 57.8% | Calcium: 6% | Iron: 22.2%