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Appetite for Reduction
by Isa Chandra Moskowitz
Looking for a new and fun way to dress up your quinoa? Here's a spin on Indian-inspired tamarind rice that will get your taste buds a-movin'. Serve with any of the curries.
Active Time: 15 Minutes
Total Time: 45 Minutes
Serves 4


    • 1 teaspoon vegetable oil
    • 1/4 cup minced onion
    • 1 tablespoon minced fresh ginger
    • 3 cloves garlic, minced
    • 2 teaspoons coriander seeds, crushed
    • 1 cup quinoa
    • 2 cups vegetable broth
    • 1/4 teaspoon salt
    • 1/2 cup low-fat coconut milk
    • 1½ teaspoons tamarind concentrate
    • 1/4 cup raisins
    • 1/3 cup frozen peas
    • 1/4 cup chopped fresh cilantro


Preheat a 2-quart pot over medium heat. Saute the onion, ginger, garlic, and coriander seeds in the oil for about 5 minutes, until the onions are translucent. Use a little cooking spray if needed.

Add the quinoa, broth, and salt. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook, covered, for about 20 minutes, or until most of the water is absorbed, stirring often.The quinoa should be tender and fluffy. Add the coconut milk and tamarind, and stir until the tamarind is completely dissolved. Fold in the raisins, peas, and cilantro. Turn off the heat, but keep covered to warm the peas through— about 5 minutes. Fold in the cilantro and serve.


    Per Serving (1/4 Recipe):
    Calories: 250; Calories from fat: 50; Total fat: 6 g; Saturated fat: 2 g; Transfat: 0 g; Totalcarb: 40 g; Fiber: 5 g; Sugars: 7 g; Protein: 9 g; Cholesterol: 0 mg; Sodium: 490 mg; Vitamin A: 6%; Vitamin C: 8%; Calcium: 6%; Iron: 15%



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