Curried Quinoa (Edit recipe)

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Definitely one of our favorite go to side dishes! This recipe is great because it totally works as a side dish or you can mix proteins and vegetable in with it for a whole new main dish experience. For this recipe I combined crispy broccoli and asparagus with my quinoa and topped it with grilled shawarma style boneless chicken thighs. Delicious! Hope you all enjoy!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Yield: 6 to 8

Ingredients

1 cup Quinoa, rinsed
1.5 cups Vegetable Stock
1 clove Garlic, minced
.25 cup Red Onion, minced
2 tsp Curry Powder - Primal Palate, yellow
1 pinch Sea Salt
.5 tsp Black Pepper
1 Tbsp Ghee

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse your quinoa and let dry on paper towels.
Bring your water or stock to a rolling boil and add all of your ingredients.
Stir and let return to just a boil, cover, reduce heat to low and let simmer for 15 to 20 minutes
Spoon out, serve and enjoy!

Notes

I use vegetable stock in my recipe but chicken stock also works well, or you could just use plain water. I suggested seasoning with close to one full tsp of sea salt if you are using plain water. I also use ghee ( clarified butter ) but regular butter would also work well.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	809
Fat:	25 g
Carbohydrates:	122 g
Protein:	26 g
Cholesterol:	35 g
Sodium:	1471 mg
Fiber:	16 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per 6 to 8.