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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Delicious and easy quinoa cooked pilaf-style with curried onions, tossed with dried cranberries and lemon juice. Quinoa is naturally high in protein and gluten free.
2 tablespoons Gefen Olive Oil
1/2 onion, diced small
1 clove garlic, minced
1 teaspoon curry powder
1/4 teaspoon cumin
1 cup quinoa, rinsed very well
3/4 teaspoon Tuscanini Fine Sea Salt
1 tablespoon lemon juice
1/4 cup parsley, chopped
Heat olive oil in a sauté pan over medium heat. Add onions and sauté until translucent. Add garlic, curry, and cumin, and sauté for one minute, until fragrant.
Add quinoa, one cup of water, and salt. Bring to a boil, then simmer, covered, for approximately 15 minutes, until all water is absorbed. Keep covered for five more minutes, then fluff grains with a fork.
Stir in lemon juice, parsley, and dried cranberries. Serve warm or at room temperature.
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Great Just made this it’s FANTASTIC
We are so glad to hear that you enjoyed this quinoa!