Cilantro-Lime Quinoa with Spicy Almonds

• 2 Tablespoons Coconut Oil
• 1/2 cups Chopped Onion
• 3 cloves Garlic, Peeled And Minced
• 1 teaspoon Cumin Seed (or 3/4 Teaspoon Ground Cumin)
• 3/4 teaspoons Sea Salt
• 1 whole Lime, Juiced And Zested
• 1 cup Uncooked Quinoa, Rinsed
• 1- 3/4 cup Water
• 1 cup Loosely Packed Fresh Chopped Cilantro
• 1 cup Raw Unsalted Almonds
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Ground Cumin
• 1 teaspoon Mexican-style Hot Sauce (or To Taste)
• Salt To Taste

1. For the quinoa: Bring oil to medium-high heat in a deep saute pan or a wide pot.
2. Add onion; cook, stirring frequently for 5 minutes, until the onion is soft and translucent.
3. Add garlic, cumin seed, salt, lime juice and zest, and quinoa.
4. Cook for a minute or so until garlic and cumin is fragrant.
5. Add the water.
6. Bring to a boil (if it isnt 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.
7. Remove from heat and let it sit, covered, for 5 minutes or so.
8. For the almonds: While the quinoa is cooking, prepare the almonds.
9. Put the almonds in a small frying pan with the chili powder, cumin, hot sauce, and a couple pinches of salt.
10. Cook over medium heat, stirring frequently (to prevent burning) for about 5 minutes.
11. The almonds should be hot and coated in spices.
12. Remove from heat and let them cool off some.
13. Chop roughly and toss the almonds and the cilantro with the quinoa before serving.

coconut oil, onion, garlic, cumin, salt, lime, quinoa, water, cilantro, chili powder, ground cumin, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cilantro-lime-quinoa-with-spicy-almonds/ (may not work)