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.Ingredients1 cup organic quinoa1 shallot (finely chopped)1 cup of raw cashews (chopped)1 cup of pomegranate seeds1 tsp. paprika (or try smoked paprika for a unique flavor)1 tsp. ground cumin1 ½ tsp. turmericSea salt, to tasteFreshly 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 SlideshowRinse 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 Wheatberry Chili Minty Summer Rolls + Peanut Sauce The Beet Is On Cucumber, Red Onion + Dill Salad Fresca + Picante Gazpacho Juice Vegan Powerhouse Pesto Pasta theBlackBeanBurger Roasted Pork Loin with Garlic + Rosemary