Curried Quinoa with Peas and Cashews

Curried Quinoa with Peas and Cashews
Serves 4
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2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup carrot juice (This will give your dish a vibrant color and flavor.)
1 cup peas
1/4 cup thinly sliced scallions, including a little of the green
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro

Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a 10-inch skillet. Add the chopped onion, zucchini, and remaining 1 1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice, and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Serve in soup plates, garnished with cilantro.

 

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