Quinoa al coriandolo e lime con mandorle speziate

Ingredienti

• 2 Tablespoons coconut oil or butter
• 1/2 cup chopped onion
• 3 cloves garlic, peeled and minced
• 1 teaspoon cumin seed (or 3/4 teaspoon ground cumin)
• 3/4 teaspoon salt
• 1 lime, zested and juiced
• 1 cup uncooked quinoa, rinsed
• 1 cup loosely packed fresh cilantro (one small bunch or half of a large bunch)
• 1 cup raw, unsalted almonds
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1-2 teaspoons hot sauce (or to taste)

Preparazione

1. 1

   Bring oil to medium-high heat in a deep saute pan or a wide pot. Add onion; cook, stirring frequently for 5 minutes, until the onion is soft and translucent. Add garlic, cumin seed, salt, lime juice and zest, and quinoa. Cook for a minute or so until garlic and cumin is fragrant. Add 1 3/4 cups of water. Bring to a boil (if it isn't already), then turn the heat to medium-low and let it simmer gently for 12-15 minutes or until all of the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes or so.

2. 2

   While the quinoa is cooking, prepare the almonds. Put the almonds in a small frying pan with the chili powder, cumin, hot sauce, and a couple pinches of salt. Cook over medium heat, stirring frequently (to prevent burning) for about 5 minutes. The almonds should be hot and coated in spices. Remove from heat and let them cool off some. Chop roughly and toss the almonds and the cilantro with the quinoa before serving.