Curried Quinoa with Toasted Almonds

(Serves 4 to 6)


1 tbsp. Ellyndale Extra Virgin Organic Olive Oil
3 or 4 cloves garlic, minced
1 tbsp. cumin seeds
2 cups of vegetable stock
1 tbsp. curry powder
1 tbsp. kosher salt
1/8 tsp. cayenne pepper
1 cup Living Now® Tri-Color Quinoa
1/2 cup sliced, lightly toasted NOW Real Food® Almonds


  1. In a pot place olive oil over medium-low heat.
  2. Add minced garlic and cumin, and cook for 2 minutes.
  3. Add 2 cups of vegetable stock, curry powder, kosher salt, cayenne pepper.
  4. Cook on medium heat until the mixture comes to a boil.
  5. Add the tri-color quinoa, cover the pot, and reduce heat to low. Cook 15 minutes, or until quinoa has absorbed the stock.
  6. While the quinoa is cooking, place the almonds in a separate pan over high heat.
  7. Continuously move the sauté pan to toast the almonds for 1 minute, then set aside.
  8. Fluff cooked quinoa with a fork, and sprinkle toasted almonds.
  9. Serve warm and enjoy!
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