- 1 tbsp (15ml) olive oil
- 1 onion, finely chopped
- 1 garlic cloves, crushed
- 2 tsp madras curry powder
- 250g (9oz) quinoa
- 500ml (18fl oz) hot vegetable stock
- 75g (3oz) raisins
- 75g (3oz) spinach
- ½ a small bunch coriander
- 2 small braeburn apples, cored & sliced
- 2 tbsp chopped almonds
Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and madras powder and cook for 3 minutes until softened.
Pour over the quinoa, stock and raisins and stir to combine. Cover with a lid, reduce to a low simmer and cook for 15 minutes until tender.
Remove from the heat, stir through the spinach, coriander & apple. Scatter with the almonds to serve.