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–+ servings

Curried Tri-Color Quinoa

Quinoa is definitely taking over restaurant and home kitchens around the world, but I like to put my 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: Nuts
  • Servings: 4 -6

Ingredients

  • 1 cup quinoa
  • 3 tablespoons canola oil or olive 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
  • lemon slice (for garnish)

Instructions

INSTRUCTIONS/NOTES FOR STOVETOP:

  1. Heat oil in a pan.

  2. Add raw peanuts or cashews and lightly fry for 2 minutes.

  3. With a slotted spoon, remove the peanuts or cashews and set aside on a paper towel.

  4. To the pan, with the oil, now add mustard and cumin seeds.

  5. When crackling starts, add curry leaves, chopped onions, and green chilies, and cook for 1-2 minutes.

  6. Add salt and curry powder and stir, letting cook for another minute.  

  7. Add ginger, peas, corn, and chopped tomato, and cook until tomato turns mushy (about 2-3 minutes).  

  8. Add vegetable broth and bring to a boil.

  9. Stir in quinoa and lemon juice and let boil for 4-5 minutes.

  10. Reduce flame to medium and cover with the lid. Let it cook until all liquid is absorbed by quinoa (about 15 minutes).

  11. Turn off the flame and stir in peanuts or cashews and cilantro.

  12. Using a fork, fluff up the quinoa. Cover, and let it sit for 5 minutes before serving. Serve with a lemon slice as a garnish.

INSTRUCTIONS/NOTES FOR INSTANTPOT:

  1. Place the Instantpot on “Saute” mode and let the bowl heat up for a few minutes. Add the canola oil and let it heat for a few seconds.

  2. Add the raw peanuts or cashews and lightly fry for 2 minutes.

  3. With a slotted spoon, remove the peanuts or cashews and set aside on a paper towel.

  4. Add the mustard and cumin seeds to the oil in the pan.

  5. When crackling starts, add the curry leaves, chopped onions, and green chilies, and cook for 1-2 minutes.

  6. Add salt and curry powder and stir, letting cook for another minute.

  7. Add the ginger, peas, corn, and chopped tomatoes, and cook until the tomatoes are completely broken down and mushy (about 2-3 minutes). 

  8. Add the vegetable broth and let it come to a boil/simmer- this may take a few minutes.

  9. Stir in the quinoa and lemon juice and let it boil for 2-3 minutes.

  10. Turn off the Instantpot and press “Pressure Cook” or “Manual” on some models. Set it to “High Pressure” and set the timer for 1 minute using the +- buttons. Cover the Instantpot with a lid and turn the nozzle at the top to the “Sealing” position.

  11. Allow the pressure to release naturally for 10 minutes and then release any remaining pressure.

  12. Take the cover off and stir in the peanuts or cashews and finely chopped cilantro.

  13. Using a fork, fluff up the quinoa. Cover, and let it sit for 5 minutes before serving. Serve with a lemon slice as a garnish.

Bon appétit!