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Curried Quinoa
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Many of us have a hard time imagining life without quinoa. It's gone from obscure to ab fab in relatively short time, culinarily speaking. Probably because it has an amazing nutty flavor, it's loaded with protein and it cooks up lickety split. Serve this delicious curried dish with raita and flatbread. Go ahead, quaff a pilsner style beer.
serves 6 - 8


1 cup quinoa
1 1/2 tablespoons vegetable oil
1/2 cup onion, diced
1 teaspoon fresh ginger root, grated
1/2 fresh green chili, minced, or 1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups water
1/2 cup fresh or frozen green peas
2 tablespoons fresh cilantro, chopped (optional)
1/2 cup cashew pieces (optional)

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Curried Quinoa
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Step 1
Place the quinoa in a fine-mesh strainer and rinse with cold water. Drain well.
Step 2
In a heavy saucepan, warm the oil and sauté the onions on medium-high heat for 4 or 5 minutes. Add the ginger, chili or cayenne and the quinoa and cook for a minute, stirring constantly. Stir in the turmeric, coriander, cinnamon and salt and cook for another minute, stirring.
Step 3
Add the water and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Stir in the peas, cover and cook for 4 or 5 minutes, until the peas are tender and the water has been absorbed.
Step 4
Before serving, fluff with a fork and add the cilantro and cashews, if you wish.

Per serving: 216 calories, 7g fat, 1g sat fat, 31g carbohydrates, 6g protein, 327mg sodium, 3g fiber

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