I initially had a really hard time figuring out how to cook quinoa correctly. Turns out the trick is rinsing the grain really well before you cook it.
My housemates and I get a weekly vegetable delivery from Full Circle Farms here in Seattle. Usually by Monday or Tuesday it takes a bit of creativity to incorporate the last bits of fruits and veggies into a meal. This recipe is the result of random questing in the refrigerator...
This recipe is perfect for a cold fall day, slightly spicy and slightly sweet it is the perfect item to pack for a lunch.
Moroccan Quinoa
1/2 sweet white onion
1 carrot graded
3 stalks of celery diced into small pieces
2 cloves of garlic
handful of craisins and raisins
1 tsp of curry powder
1/4 tsp of cardamom powder
3 stems of saffron
1 bay leaf
1/4 tsp of cayenne pepper
1/2 tsp of cinnamon
4 oz of quinoa
1 3/4 cups of water
5 sprigs of fresh mint
First saute onions, celery and carrot. Add the spices and saute for another minute or so. Add the rinsed quinoa and stir frequently for another minute or so. Add the water. Bring to a boil and then simmer for 20-25 minutes.
If you like you can also fry up some curry flavored tofu as a protein. I cut up extra firm tofu into small pieces and pan fried the tofu in olive oil and seasoned with 1/2 tsp of curry powder until a crisp consistency was achieved.
Top with the fresh mint.
Enjoy!
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