Ingredients
- 1 cup quinoa
- 1/2 Tbsp oil
- 1/4 tsp cumin seeds
- 1/8 tsp turmeric, optional
- 1/2 tsp ground cumin
- 2 cups water
- 1 cup green peas, thawed
- Optional: a handful of peanuts, walnuts, almonds, cashews or chopped tomato
Instructions
Soak quinoa in a bowl for about 15 minutes. Wash it thoroughly using a fine mesh sieve under cold running water until the water runs clear. Drain and set aside.
Heat oil or ghee in a 2-quart saucepan (preferably nonstick) over a moderate heat. Add cumin seeds and as they start to sputter immediately add remaining ingredients except green peas. If you like, simply omit this step and cook quinoa as if you are cooking rice or couscous.
Cover with a tight-fitting lid and cook for approximately 15 to 16 minutes or until the water is absorbed and quinoa is cooked to desired tenderness. Stir in green peas and cook for about 3 minutes. If desired, substitute nuts or chopped tomato for peas, or add to the peas.
Cover and let stand for at least 10 minutes undisturbed. Using the tines of a fork fluff the quinoa before serving and garnish if desired.
Tip: The easiest way to rinse quinoa is to place the seeds in a fine mesh strainer (or colander lined with a clean cotton cloth) and rinse until the water runs clear. The above recipe instructions are for white (or opaque-looking) quinoa. Other varieties may take a little longer cooking time to reach the desired tenderness.
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