1 T. coconut oil
1 (1-inch) piece fresh ginger, peeled and grated or finely diced
1 t. ground turmeric
1/4 t. ground cumin
1/4 t. ground coriander
1 cup quinoa, well washed and drained
1 1/2 c. water
1/4 c. dried tart cherries, chopped
1 c. chopped spinach leaves
1/2 c. thinly sliced green onions (I used chives)
1/4 c. fresh lime juice
1/2 c. cashews, lightly toasted and chopped (I didn't have cashews so used toasted peanuts)
1. In a medium pot, stir coconut oil, ginger, turmeric, cumin, and coriander over medium-high heat until fragrant.
2. Add the quinoa and stir fry to coat. Add water, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat; leave covered 5 minutes.
3. Stir in the cherries, spinach, green onions, and lime juice. Season to taste with salt and pepper, sprinkle with cashews, and serve.
Per serving: 342 cal, 15 g fat (5g mono, 3g poly, 6g sat), 0 mg chol, 10g protein, 37g carb, 5g fiber, 17mg sodium
from Delicious Living, October 2011