Sunday, February 16, 2014

Curried Quinoa

Curried Quinoa

Quinoa is a popular grain these days.  Not only is it considered a perfect protein but it is also gluten free and easy to digest! I have been incorporating this fabulous ingredient into our meals for quite some time now but I must admit that it does need some sprucing up.  I love the warmth and incredible flavor that Indian curry gives the quinoa.  This dish can easily be served as lunch over some leafy greens or as a simple side dish! Enjoy and let me know what you think!


Start by frying the cumin and mustard seeds in the oil until the seeds begin popping..


Next add your onions and saute...

Add in the carrots....

Next, add the garlic and dried chili!

Add the rinsed quinoa and toast it...

Add in your chili and curry powders...


In goes the vegetable stock!

Once the quinoa is has finished cooking, sprinkle your frozen peas on top and put the lid back on...


Curried Quinoa
2 TBSP of La Tourangelle Pan Asian Stir Fry Oil (or oil of your choice)
1 tsp of black mustard seed
1 tsp of cumin seed
1/2 of an organic onion, finely chopped
2 small organic carrots, peeled and finely chopped
1 large clove of organic garlic, finely chopped
1 dried Indian red chili, rinsed and torn in half
1 TBSP of a good Indian curry powder (I used a hot Madras curry powder because I like things spicy!)
1 TBSP of chili powder
1 cup of organic quinoa, rinsed and drained
2 cups of organic vegetable stock
1 cup of organic frozen peas
1/2 cup of raw cashews (I usually add these but didn't have any on hand)

Directions:
Begin by heating your oil on low heat in a small cast iron pot (2.75 quart is what I use), add the mustard and cumin seeds, and cover the pot.  Once the black mustard seeds have popped and the cumin seeds are nicely browned, add in the onion and sprinkle with some Kosher or Himalayan salt. When the onions are translucent, add in the carrots, garlic, dried chili, and saute for 5 minutes.  Next, add in the curry and chili powders.  After a minute or so, add the quinoa and toast it for 3 to 5 minutes.  Once the quinoa is toasted, pour in the vegetable stock, cover the pot, and bring to a boil.  Once it comes to a boil, turn it down to a simmer and cook for 23 minutes, covered.  When the 23 minutes is up, turn off the heat, dump the frozen peas and raw cashews on top of the quinoa, replace the lid, and let it sit for another 15-20 minutes.  Fluff the quinoa with a fork, check for seasoning, and serve it up!


Photos by Becky Loves Cooking

Recipe by Becky Loves Cooking

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