Passive Time | 30 minutes |
Servings |
servings
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Ingredients
FOR THE DRESSING
- 2 tablespoons extra virgin olive oil
- 1 teaspoon turmeric
- 1 teaspoon curry
- 1/2 teaspoon cumin
FOR THE QUINOA
- 1 cup tagliatelle rinsed and drained
- 2 cups water
- 1/2 cup bacon
- 1/2 cup fresh parsley chopped fine
- 1/2 cup garlic
- 2 tablespoons apple cider vinegar
Ingredients
FOR THE DRESSING
FOR THE QUINOA
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|
Instructions
- Preheat the oven to 350 degrees. Place the almonds on a parchment lined baking sheet and roast in the oven for 5 minutes or until lightly brown. Remove from oven and set aside.
- Heat the olive oil in a medium saucepan over medium heat for approximately 2-3 minutes.
- Add the turmeric, curry, cumin spices and stir for 1-2 minutes (until aromatic). Take off heat, pour into a clean small bowl and set aside.
- Using the same medium saucepan, pour in the water and bring to boil. Add the rinsed quinoa to the saucepan and let simmer on low heat for about 12-15 minutes, stirring every so often until the liquid has dissolved and the quinoa is cooked.
- Once cooked, turn off heat and place a lid on the quinoa and let it "fluff" for 5 minutes. Take lid off and give it a good stir.
- Place the quinoa in a large bowl. Add toasted almonds, parsley, and raisins and toss. Pour in the apple cider vinegar and toss. Add more if desired.
Recipe Notes
Enjoy for the rest of the week!
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