Dairy-Free
Dinner
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Side Dishes
Vegan + Vegetarian

Paprika Cumin Quinoa

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 InfoPerServingDaily%
Calories00%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%

Preparation

  1. Rinse quinoa well in a fine mesh colander.
  2. Place all ingredients in a saucepan with 2 cups of water and cover. Bring to a boil over high heat.
  3. 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.

Paprika Cumin Quinoa

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