Curry Quinoa with Nuts

Quinoa (Quechua language: kinwa or kinuwa) is high in protein, fiber, vitamin B, and minerals. It is a seed not a grain. If in doubt, by gluten-free. There are 120 know varieties of quinoa. The most available are white (more flavor), red (chewier, mild, nutty flavor), and black (earthy, sweeter flavor).

Serves 4

 1 cup (130 g) organic quinoa, rinse under water

2 cups (480 ml) water

1/2 cup (65 g) nuts: cashews, pistachios, walnuts, pecans, macadamias, or almonds

1/2 cup (65 g) organic peas

1 Tbs. (15 ml) olive oil

1 tsp. (2 g) each: mustard seed, lemon zest, turmeric and cumin seed

2 or 3 curry leaves (Curry powder cannot be substituted for the same flavor. You can use basil leaves.)

1 chopped organic onion

chopped cilantro or parsley

Quechua (Quechua: Runasimi “people’s language” Eight-ten million people speak it.)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa in saucepan, stir in the water over medium heat. Once it comes to a boil, reduce to medium-low, cover, cook about 10-15 minutes. Remove from heat and fluff with a fork. Set aside.

iskay 2. Toast the nut(s) about 3 minutes over medium heat. Set aside.

kimsa 3. Heat the oil in the pan.

tawa 4. Sauté the mustard and cumin seeds. Then add the leaves for 30 seconds.

pichqa 5. Add and sauté the onions for 4 minutes. 

suqta 6. Stir in the turmeric, cook another minute, add the quinoa, peas, and lemon juice. Remove the leaves.

qanchis 7. Remove and stir in the nuts.

pusaq  8. Top with cilantro or parsley. 

isqun 9. Serve warm or at room temperature.

Try other quinoa recipes: https://veggiefernandezs.blogspot.com/search/label/Quinoa