Quinoa Masala Bowl

Prep Time: 15 minutes
Cook Time: 20 minutes

Servings 2 servings
Recipe Ingredients:
  • 1 cup quinoa uncooked
  • 1 1/2 cups Pacific Foods Organic Low-Sodium Vegetable Broth
  • 1 yellow onion diced
  • 1 tbsp olive oil
  • 1 2-inch nob ginger minced
  • 3 cloves garlic minced
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1/4 tsp sea salt plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup green peas
  • 2 carrots peeled and diced
  • 1 handful cilantro
  • Heat Pacific Foods Organic Low -Sodium Vegetable Broth on the stove in a pot – once boiling, add quinoa. Continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Fluff and set aside.
  • In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Sauté until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices.
  • Sauté until the masala has cooked and the spices start to infuse and don’t smell very “raw.” Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here).
  • Cover and cook until the carrots are tender. Season with salt and pepper, and add the finished quinoa. I ended up adding about 3/4s of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!