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 mins Servings: 4 We 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 Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View 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. Tip Pairs perfectly with our Grilled Salmon Rosemary Kebabs. print TAGS: Cashews, Cumin, Paprika, Pomegranate, Quick + Easy, Quinoa, Turmeric Share this: Related Recipes Vegan Powerhouse Pesto Pasta Middle Eastern Summer Salad Balsamic Braised Chicken The Beet Is On SweetBeet Classic Un-Chicken Salad Sautéed Spinach, Mushroom + Chickpea Bowl Scallion, Eggplant + Pepper Rice Bowl Salad