From inthekitchenwithkath.com
(Inspired by Ann Gentry’s recipe in The Real Food Daily Cookbook)
Serves 6 generously
The spices are a bit assertive, but we like it that way. Cut back on the garam masala, curry powder, and cayenne if you want a milder dish.
1 cup quinoa, rinsed well
2 cups water
½ teaspoon salt
½ cup currants
1 tablespoon toasted sesame oil
1 tablespoon butter
2 teaspoons garam masala
2 teaspoons curry powder
¼ teaspoon cayenne pepper
½ teaspoon salt
2 stalks celery, finely diced
½ red bell pepper, finely diced
3 green onions, thinly sliced
1. Bring the 2 cups of water to a boil in a large saucepan. Add the first ½ teaspoon of salt and the quinoa. Bring to a boil, reduce heat to medium low, cover and simmer for about 12 minutes, until the water is absorbed and you can see the little quinoa “tails”. Remove the pan from the heat. Fluff with a fork, cover and let it sit for 15 minutes.
2. While the quinoa is cooking, heat ½ cup of water to boiling in the microwave. Add the currants to the water and let them soak for 20 minutes so they plump up.
3. Heat the toasted sesame oil and butter in a large skillet. Add the garam masala, curry powder, cayenne pepper, and remaining ½ teaspoon of salt to the skillet. Cook, stirring for about 1 minute until the spices are fragrant.
4. Add the celery and red bell pepper to the skillet. Cook for about 2 minutes; add the green onions and cook for about a minute more.
5. Mix the quinoa and currants into the celery mixture. Toss gently with a fork until well combined. May be served warm or at room temperature.