Curry Quinoa with Almonds and Cranberries
Elevate your weeknight meals with this vibrant and flavorful Curry Quinoa with Almonds and Cranberries—a quick and wholesome dish that’s as satisfying as it is nutritious. Packed with protein-rich quinoa, this recipe features warm, aromatic spices like curry powder and turmeric, balanced perfectly with the sweetness of dried cranberries and the crunch of toasted almonds. It’s a one-pan wonder that comes together in under 30 minutes, making it perfect for busy days. Whether served as a hearty vegetarian main or a side dish, this lightly spiced quinoa is finished with a fresh burst of optional cilantro, adding a bright, herbaceous touch. Try this easy, make-ahead-friendly recipe to bring a healthy, exotic twist to your table!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Sliced almonds, toasted
- 0.5 cup Dried cranberries
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork. Set aside.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Stir in the curry powder, turmeric, salt, and black pepper, and cook for 30 seconds to toast the spices.
Add the cooked quinoa to the skillet and toss to coat it evenly with the spiced onion mixture. Cook for 2-3 minutes, stirring gently, to combine the flavors.
Turn off the heat and fold in the toasted almonds and dried cranberries.
Transfer the quinoa to a serving dish and garnish with fresh cilantro, if desired.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 53.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
