Wednesday, February 6, 2013

Curried Quinoa with Peas

I’ve gotten into a routine of making one big pot of soup, a protein (usually fish, chicken, or beans), and a grain on the weekend. I make enough of these foods to last for several meals throughout the week. This is especially convenient for quick lunches. I’ll either pack some soup, a salad with some protein, or I’ll add some veggies to the grains.

For a few weeks, I have been making brown or black rice and was ready for a change. I looked through the cupboard and found some quinoa but wasn’t in the mood for plain quinoa. So I decided to spice it up and also add some peas to make it a bit more interesting.

Curried Quinoa with Peas

  • 1 cup quinoa
  • 2 cups water
  • Curry powder, about 1 tsp
  • Cardamom, about 1/4 tsp or less
  • Turmeric, about 1/2 tsp
  • Salt & pepper, to taste
  • 1.5 cups frozen peas, defrosted in cold water
  1. Put the water and the quinoa in a pot and bring to a boil.
  2. Add the curry powder, cardamom, turmeric, salt, and pepper and stir well.
  3. Reduce heat to a simmer and cook for about 15 minutes until the water is absorbed.
  4. Add the peas and let them heat through.
  5. Serve & enjoy, either warm or cold.
The curried quinoa was a nice addition to salads, and I also enjoyed it with some roasted vegetables. I even added some to some curried carrot soup.

Questions: What’s your favorite grain at the moment? What’s your favorite quinoa dish?
Be well,