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Indian-spiced quinoa
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Spicy quinoa - perfect with curry!
Ingredients:
  • 36.40 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 62.50 ml small fresh curry leaves
  • 4 cardamom pods, bruised
  • 1 large cinnamon stick
  • 250.00 ml white quinoa, rinsed well
  • 382.50 gm chicken style liquid stock
  • 250.00 ml frozen baby peas
  • 125.00 ml small fresh coriander sprigs
  • 82.50 ml flaked almonds, toasted
Instructions:
  • In a large heavy-based saucepan over high heat, heat the oil until shimmering. Add the onion and curry leaves, and sauté for 8 to 10 minutes until the onion softens and caramelizes. Add the cardamom, cinnamon, and quinoa, and cook for 1 minute until aromatic, stirring continuously.
  • Pour in the flavorful stock, cover the pot, and bring it to a vigorous boil. Lower the heat to a gentle simmer for 10 to 12 minutes, or until the quinoa is almost cooked and most of the liquid is absorbed. Take the pot off the heat, mix in the vibrant peas, cover, and let it sit for another 5 minutes until the peas are tender. Fluff the quinoa with a fork, and then season it with a touch of salt.
  • Garnish quinoa with fresh coriander and crunchy almonds before serving.

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