Another great recipe by Shubhra Ramineni’s Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20 seconds), then remove from pan and set aside. Using the same sauce pan, heat 2 more Tbsp oil, then add 1 tsp cumin seeds and 1 small onion (sliced). When onion is golden brown, add 1 medium russet potato (peeled and diced), 2 medium carrots (peeled and diced), ½ cup frozen peas, the drained quinoa. Cook for 3 mins, stirring frequently. Add 1 cup + 7/8 cup water (the original recipe calls for 2 cups, which results in waterlogged quinoa for us), 1 tsp salt (see Note below), ¼ tsp turmeric, and the browned cashew halves. Bring to a boil, then reduce to a simmer. Cover and cook until grains are cooked (about 13 mins for white quinoa, 20 mins for tri-colored quinoa). Turn off heat and let rest, covered, for 5 mins. (March 2015)
Note: We used chicken broth instead of water and salt as the simmering liquid, so our version was not vegetarian.
Cooking Adventures 