Tomato Quinoa

Blend cherry tomatoes, ginger, cumin powder, coconut palm sugar and salt until pureed. Transfer to a measuring cup and set aside.

Heat olive oil in a pot. Over medium-low heat, sauté garlic and yellow onion, followed by cumin seeds, cinnamon stick, bay leaf and clove, until fragrant. Be careful not to burn the spices. Add bell pepper and sauté for another minute or two, until slightly soft.

Add tomato puree and water. You will need 2 cups of liquid to cook 1 cup of quinoa, and that amount should come from tomato puree and water combined. (For example, if the puree measures 3/4 cup, add 1- 1/4 cups water to make 2 cups of liquid.) Add quinoa and stir to combine all ingredients.

Bring mixture to a boil, then reduce heat to low, cover the pot and simmer for 15 minutes (or according to package instructions). Quinoa is cooked when the grain is translucent with a ring around it. Turn off heat and let cool for 5–10 minutes. Fluff quinoa with fork before serving. Garnish with cilantro on top or stir in chopped cilantro for added flavor.