Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Side Dishes Vegan + Vegetarian Paprika Cumin Quinoa Adapted from: Healthy Eating Prep: 7 mins Cook: 15 minsServings: 4We love the aroma of this recipe – the cumin and turmeric lend an Indian flavor, while the paprika hearkens to romantic Budapest nights.Ingredients 1 cup organic quinoa 1 shallot (finely chopped) 1 cup of raw cashews (chopped) 1 cup of pomegranate seeds 1 tsp. paprika (or try smoked paprika for a unique flavor) 1 tsp. ground cumin 1 ½ tsp. turmeric Sea salt, to taste Freshly ground pepper, to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView As Slideshow Rinse quinoa well in a fine mesh colander. Place all ingredients in a saucepan with 2 cups of water and cover. Bring to a boil over high heat. Reduce heat. Simmer for 10–15 minutes or until all water is absorbed. Serve immediately, or refrigerate to reheat later.TipPairs perfectly with our Grilled Salmon Rosemary Kebabs.print TAGS: Cashews, Cumin, Paprika, Pomegranate, Quick + Easy, Quinoa, TurmericShare this:Related Recipes Scallion, Eggplant + Pepper Rice Bowl Salad Vegan Powerhouse Pesto Pasta SuperGreen Banana Cocoa Tofu Smoothie Wheatberry Chili The Beet Is On Delicious Vegan Falafel Sautéed Spinach, Mushroom + Chickpea Bowl