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Curried Quinoa with Toasted Almonds

Servings: Serves 6


1 tablespoon Extra Virgin Olive Oil, Organic
3 or 4 cloves garlic, minced
1 tablespoon cumin seeds
2 cups vegetable stock
1 tablespoon curry powder
1 tablespoon kosher salt
1/8 teaspoon cayenne pepper
1 cup Tri-Color Quinoa, Organic
1/2 cup Almonds, Raw & Unsalted
sliced and lightly toasted

Hoo boy, this is one spicy side dish! We’re giving this combination of organic tri-color quinoa and raw almonds some serious pop with the addition of cumin seeds, curry powder and cayenne pepper.


  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!


Serving Size: 2/3 cup (127 g)

Calories: 210
Total Fat: 10 g
Saturated Fat: 1 g
Protein: 6 g
Total Carbohydrate: 25 g
Dietary Fiber: 3 g
Cholesterol: 0 mg
Iron: 3 mg
Sodium: 1350 mg
Calcium: 45 mg


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