2 Tbsp extra-virgin olive oil
1 tsp powdered ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 c quinoa, rinsed and drained
¼ c finely minced Italian parsley (optional)
¼ c finely minced fresh mint or cilantro (optional)
1. Brown all spices in oil in large saucepan. Add quinoa and stir well.
2. Add 2 cups boiling water, cover, and simmer until water is absorbed, stirring occasionally.
3. Turn off heat and let stand for a few minutes. Add optional parsley and mint or cilantro. Fluff with fork and serve.
Per serving: 227 Calories, 6 g Protein, 31 g Carbohydrates, 3 g Fiber, 10 g Total fat (1 g sat, 6 g mono, 2 g poly), 13 mg Sodium, HHH Vitamin K, Manganese, HH Copper, Iron, Magnesium, Phosphorus, H Vitamin E, Zinc