Saturday, July 11, 2009
Tumeric Curried Quinoa
1 cup Quinoa, rinsed in a fine mesh strainer
2 Tbsp. natural red palm oil
3/4 onion, diced
1 tsp. fresh ginger, grated
2 red hot chili peppers, finely sliced
1 1/2 Tsp. tumeric
1 1/2 tsp. ground coriander
1/4 tsp. cinnamon
1 3/4 cups water
1 tsp. salt
1 handful fresh cilantro, chopped
1. Heat oil in med. sized saucepan on med/high heat, add onions and sauté for about 5 minutes or until starting to brown.
2. Add ginger, chili's and quinoa. Stir constantly for 1 minute, then add the tumeric, coriander, cinnamon and salt. stir again for 1 minute.
3. Add the water and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until all the water has been absorbed.
4. Toss with chopped cilantro, adjust seasoning (salt) if needed and serve.
Excellent with fresh garden beans/peas or greens. Add some chutney for sweet contrast.