Curried Quinoa

This great recipe was sent to us by one our detoxees. Thanks Elizabeth Breedlove!

Serves six to eight

Ingredients:

• 1 cup Quinoa
• 1 1/2 tbsp. vegetable oil
• 1/2 diced onion (about 4 or 5 oz.)
• 1 tbsp grated fresh Ginger Root
• 1/2 fresh Green Chilli (finely chopped)
• 1 heaped tbsp Coriander
• 1/4 tbsp Ground Cinnamon
• 1 3/4 Cups Water
• 1/2 Cup fresh or frozen Peas
• Salt to taste

Directions:

1. Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you ́re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to aviod a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.

Good news! If you are using Ancient Harvest Qinoa you can skip this step. It ́s already rinsed!

2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.

3. Add the ginger root, chilli, and quinoa. Cook for one minute stirring constantly. A fine, white spiral appears around the grain as it cooks.

4. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

7. Fluff with a fork before serving.