Currant Quinoa With Toasted Almonds (gluten free)

Last updated on 7.11.2023

This recipe is for 4 servings. Each serving contains about 569 kcal (26 g protein, 63 g carbs, 21 g fat).


1 1/2 cup (300 g) quinoa
3 cubes chicken stock (7’s)
1 3/4 cups water

25 g sliced almonds
280 g firm tofu – cubed

1 can chickpeas – drained and rinsed
50 g dried currants
14 g butter
1 tbsp garlic infused oil

1/4 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp turmeric
1/8 tsp ground ginger
1/8 tsp mild chilli
1/2 tsp maple syrup

Cooking instructions

Rinse quinoa and cook with stock and water, ca 13 minutes. Spread it on a tray to let it cool down.

Dry roast/grill/bake tofu with just some salt and pepper.

Dry roast almonds.

In a large pan, fry the chickpeas and currants in butter and oil.

Add spices + maple syrup and combine.

Add quinoa. Combine and fry for about 5 minutes, until the quinoa is a bit toasty.

Garnish with toasted almonds and some extra currants.

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