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How to make Indian spiced quinoa

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

  • 2 tablespoons olive oil
  • 2 brown onions, halved, thinly sliced
  • 1/4 cup small fresh curry leaves
  • 4 cardamom pods, bruised
  • 1 large cinnamon stick
  • 1 cup white quinoa, rinsed well
  • 1 1/2 cups Massel chicken style liquid stock
  • 1 cup frozen baby peas
  • 1/2 cup small fresh coriander sprigs
  • 1/3 cup flaked almonds, toasted

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over high heat. Add onion and curry leaves. Cook, stirring occasionally, for 8 to 10 minutes or until onion softens and browns. Stir in cardamom, cinnamon and quinoa. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is almost absorbed and quinoa is just tender. Remove from heat. Stir in peas. Stand, covered for 5 minutes or until peas are tender. Fluff quinoa with a fork. Season with salt.
  • Step 3 Serve quinoa sprinkled with coriander and almonds.