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Author Notes: I came up with this recipe in an effort to plan my lunches better. The great thing about it is that you can make the quinoa in a large batch ahead of time and keep it in the fridge. Then instantly freshen the pre-made lunch up by chopping up some baby spinach and avocado. —Puja Thomas-Patel
- 2 cups Cooked quinoa
- 1 tablespoon Oil (vegetable)
- 1 Small onion, finely chopped
- 2 Tomatoes (I usually use Roma)
- 1 Green jalapeño, chopped (or to taste)
- 2 teaspoons Cumin seeds
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Salt (or to taste)
- 2 cups Baby spinach, roughly chopped
- 1/2 cup Cilantro leaves, roughly chopped
- 1 Large avocado, cubed
- 1 Lemon, to juice over the avocado cubes
- Heat oil in a 12″ skillet. Add onions and saute until soft and translucent.
- While the onions cook, toss the cumin seeds onto a cast iron pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don’t burn. **Don’t add oil. The point is to dry roast the cumin.
- Toss the dry roasted cumin seeds into a blender with the tomatoes and the green chili. Puree and set aside.
- When the onions are soft and translucent, add in the tomato puree. Stir and cook until the puree begins to look more like a paste. About 5 minutes.
- Add in the turmeric and salt. Stir.
- Add in the cooked quinoa. Stir until the quinoa is evenly coated in the spicy tomato mixture and and cook for about 2 minutes.
- At this point, you can let the quinoa cool and refrigerate until you’re ready to eat.
- Add in the chopped spinach, cilantro and lemon juice coated avocado when ready to serve.
- If you’re like me and want to eat this for lunch in small portions, this is what I do : I portion out 1/2 cup of quinoa. Toss a big handful of chopped baby spinach leaves (you don’t really have to chop them, I like to because I prefer to eat quinoa with a spoon and not a fork). Liberally sprinkle lemon juice over half a small avocado (I also add salt) and toss into the salad. Top with cilantro leaves.
- This recipe was entered in the contest for Your Best Vegan Recipe