Happy Wednesday, everyone! This week I decided to finally make use of that box of quinoa that’s been hiding in the back of my cabinet for months now. Starting with a Women’s Health recipe, and adding a little of this and that from my own fridge and pantry, I came up with this savory and satifying side dish that uses of some of the healthiest ingredients out there, while tasting far from “health-foody.” Between the calcium, protein, and magnesium from the quinoa grain, essential oils from the almonds, antioxidant and anti-inflamatory power of the spices, and cool refreshing crunch of the cucumber, this dish will definitely be a heart-healthy staple in my dinner-diet from now on. And, it’s ready in just 20 minutes! Give a whirl, and spice up your Wednesday night
Ingredients (Serves 4)
- 1 cup of dry quinoa, rinsed
- 2 tsp curry powder (or 1 1/2 tsp garam masala, 1/4 tsp cumin, 1/4 tsp ground caradamom)
- 1 tsp sea salt
- 2 cups of chicken broth, or water
- 2 tsp extra virgin olive oil
- 1/2 cup onion, diced
- 1/2 cup diced English cucumber (seedless)
- 1/2 cup slivered almonds
In a medium saucepan, combine quinoa, water, salt, and spices (curry powder or your own spice blend). Cover, bring to a boil, and stir. Reduce heat to a simmer, and allow the quinoa to cook through until all the water has absorbed and the quinoa is light and fluffy – about 10 to 15 minutes. Meanwhile, heat the olive oil over medium heat in a large skillet and saute the onions until soft and golden. Add the almonds and toast lightly, about 1 minute – then remove from heat. Add onions and almonds to the quinoa, and allow the quinoa to cool to just warmer than room temperature. Then add in the diced cucumber, and serve!
This goes great alongside Balsamic Chicken Breast or on top of a spinach salad dressed in lemon juice and olive oil. And the best part? It keeps in the fridge for four days, so you can mix up how you use the rest of your batch. Enjoy, yet again, the fact that healthy food doesn’t always have to taste like cardboard!