Quick Quinoa Pilaf
I decided to get a little crazy and do something different for dinner tonight.
I have to say that this particular recipe will definitely become a tradition in this household!
It is the perfect combination of curry, spice, sweet, and savory with a tang of cilantro.
It has currants and chopped cashews, or you may use almonds.
Yield 4-6 servings
1 tablespoon vegetable oil
2 cloves garlic, minced
2 each jalapeno or chili peppers, 1/8 inch dice
½ cup cashews, chopped
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon ginger
¼ cup dried currents
1 cup quinoa
2 cups vegetable stock
2 tablespoons cilantro, chopped
To taste sea salt and fresh ground black pepper
1. Heat oil in a large (2 quart) sauce pan.
2. Add the garlic and peppers, season and cook approximately 1 minute.
3. Add the cashews and continue to cook approximately 3 more minutes; watch the nuts and stir so that they do not burn.
4. Add the turmeric, cumin, and ginger and cook another minute.
5. Add the currents, quinoa and vegetable stock and bring to a boil.
6. Stir, then cover and reduce the heat to a simmer.
7. Cook for about 15 minutes until the liquid is absorbed and the grain is tender.
8. To serve, fluff the quinoa with a fork and top with chopped cilantro.
It's so easy! and it only takes about 10 min prep, 20 min to cook. We added some cut up jalepeno chicken sausage, and it was delish! But it is perfectly great as a vegetarian dish on its own. And if you are afraid of spicy, just use one jalepeno and it's still just as tasty.