Curried Quinoa with Peas and Cashews
Reasonably easy and unique tasting stir-fry.

INGREDIENTS

2 Tablespoons vegetable oil
1 Onion -- 1/4 finely diced and 3/4 coarsely chopped
1 cup dry Quinoa
2 teaspoons Curry Powder, divided
2 Zucchini, diced into small cubes
1 cup carrot juice
1 cup peas (I used frozen)
1/4 cup scallions, including a little of the greens (I left this out)
1/2 cup cashews (or more)
2 Tablespoons chopped Cilantro

INSTRUCTIONS

Cooking the Quinoa
Heat 1 Tablespoon Oil in a saucepan suitable for cooking the Quinoa.
Add the finely chopped 1/4 Onion and saute for about 3 minutes.
Stir in the Quinoa, 1/2 teaspoon Curry Powder, and 1/4 teaspoon Salt. Cook for 2 minutes.
Add 2 cups hot water.
Bring to a boil and then lower the heat.
Cover and simmer for about 15 minutes.

Meanwhile, in a large stir-fry pan, heat 1 Tablespoon Oil.
Add the coarsely chopped Onion, Zucchini, 1 1/2 teaspoons curry powder.
Cook over medium heat, stirring occasionally for 5 minutes.
Add 1/2 cup water, the carrot juice, and 1/2 teaspoon Salt.
Cover and simmer for 5 minutes.
Add the Peas and Scallions (optional) and cok for a few minutes more.
Season to tast with salt and pepper.

Stir in the Cashews and serve the vegetables over the Quinoa.
Garnish with Cilantro and serve!

Serves

3

Source

Vegetarian Cooking for Everyone, p. 534

Category

Dinner