Curried Quinoa RecipeIf you’re new to quinoa, this curried quinoa recipe might just be the one to bring you on board. There are lots of curried quinoa recipes out there that I’ve tried, but this one is by far the best. Quick. Easy. Healthy. Tasty. Have I listed them all? Sensational. It’s a recipe you can use as a back up when there’s nothing else in the fridge just as easily as you can serve it up at a dinner party to your inlaws – the ones you really like. It’s great for any meal – breakfast, lunch or dinner. No, really. I’m not just saying that. I’ve had this quinoa recipe as left overs with my poached egg, hashbrowns and fried mushrooms more than once. And I wasn’t hungover.
Ingredients1 cup quinoa 1 onion 1 clove garlic (or 1 ½ tsp minced garlic from a jar) 1 x 2.5cm (1 inch) long piece of fresh ginger (or 1 ½ tsp minced ginger from a jar) ½ tsp turmeric 1 tsp ground coriander (cilantro) 1 tsp ground cumin 1 tsp black mustard seed 1 ½ cups vegetable stock ½ cup green peas 1 cup cauliflower florets (optional)
MethodEnsure the raw quinoa is rinsed as per the instructions on the Cooking Quinoa page of this site. Cover the bottom of a saucepan with cooking oil and heat. Chop onion and sauté in the oil until soft. Add ginger, garlic, turmeric, cumin, coriander and black mustard seed and stir briefly. Add quinoa and stir briefly again to coat it in the spices. Add stock, peas and cauliflower, and allow to simmer for 15 – 20 minutes until quinoa becomes translucent and the germ ring spirals from out of the seed. Add additional water if required. I like to cook the quinoa until it is really soft, so I keep it simmering and add up to half a cup of additional water until it’s just right. If you like it crunchier, cook it for less time, with less fluid.
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