Curried Tri-Color Quinoa

Curried Tri-Color Quinoa
Quinoa is definitely taking over restaurant and home kitchens around the world, but I like to put my own spin on it. I prefer tri-color quinoa, partially because it's pretty, and I love the added crunch and protein of the peanuts or cashews.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Allergens: Tree Nuts
- Servings: 4 -6
Ingredients
- 1 cup quinoa
- 3 tablespoons canola oil
- 1/2 cup peanuts or cashews (raw)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1/2 yellow onion (finely chopped)
- 2-3 green chilies (chopped, optional)
- 1 tablespoon curry powder
- 1 medium tomato (chopped)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup cilantro (washed, finely chopped)
- Salt
- Orange or lemon slice (for garnish)
Instructions
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Heat oil in pan.
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Add raw peanuts or cashews and lightly fry for 2 minutes.
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With slotted spoon, remove peanuts or cashews and set aside on paper towel.
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Add mustard and cumin seeds to oil in pan.
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When crackling starts, add curry leaves, chopped onions, and green chilies, and cook for 1-2 minutes.
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Add salt and curry powder and stir, letting cook for another minute.
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Add ginger, peas, corn, and chopped tomato, and cook until tomato turns mushy (about 2-3 minutes).
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Add vegetable broth and bring to boil.
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Stir in quinoa and lemon juice and let boil for 2-3 minutes.
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Reduce flame to medium-low, cover with lid, and let cook until all liquid is absorbed by quinoa (about 15 minutes).
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Turn off flame and stir in peanuts or cashews and finely chopped cilantro.
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Gently fluff up with fork, cover, and let rest for another 5 minutes before serving.