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A perfect little side dish to go with all things Tex-Mex!
For the quinoa:
Bring oil to medium-high heat in a deep saute pan or a wide pot. Add onion; cook, stirring frequently for 5 minutes, until the onion is soft and translucent. Add garlic, cumin seed, salt, lime juice and zest, and quinoa. Cook for a minute or so until garlic and cumin is fragrant. Add the water. Bring to a boil (if it isn’t 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. Remove from heat and let it sit, covered, for 5 minutes or so.
For the almonds:
While the quinoa is cooking, prepare the almonds. Put the almonds in a small frying pan with the chili powder, cumin, hot sauce, and a couple pinches of salt. Cook over medium heat, stirring frequently (to prevent burning) for about 5 minutes. The almonds should be hot and coated in spices. Remove from heat and let them cool off some. Chop roughly and toss the almonds and the cilantro with the quinoa before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!