Saturday, July 20, 2013

Moroccan Inspired Quinoa

1 cup Quinoa
2 cups water

2 T olive oil
1 c matchstick or grated carrots
1 c onion, chopped fine
3 cloves garlic minced
1 t curry
1/8 t cinnamon

1 c raisins
3/4 c slivered or toasted almonds
2 T good yellow curry powder **
1 t cinnamon

2 cups coconut milk

Cook 1 c quinoa in 2 c water according to package directions, typically by bringing it to a boil and then slowing to a simmer for 20 minutes till done.

In a shallow pan, heat olive oil over medium high heat. Saute carrots, onions, and garlic with 1 t curry powder and 1/8 t cinnamon till tender. Set aside in a big bowl. Add raisins and almonds. When quinoa is done, mix this in too. Next add the remaining 2 T curry powder, and 1 t cinnamon, then 2 cups of coconut milk. Mix well.

It is good if served immediately but even better when it has a chance to sit overnight!

** Any yellow curry powder will do but the Maharajah style curry from The Spice House is insanely good!

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