Curried Quinoa

I’ll let you know right off the bat that I’m still not a serious fan of quinoa. I’ve tried, and I keep trying, and I think I finally have found my flavor that impacts quinoa, so much as that I ate it for like three days straight. Yup, I said it, three days straight. Quinoa. You have probably seen the commercial from Budweiser, it’s funny, and it kind of sums up the idea of quinoa in my opinion. Quinoa has been a buzz for some time now, and it probably makes sense. It’s good for you, hands down, but simply made, it is bland, and can be a bit bitter if you don’t prepare it correctly.  Well, I had to change all of this, and make quinoa taste good, and well, feel good.

Curried Quinoa

I’ve lately become somewhat addicted to Indian spices and recipes, probably as much as I have been with Thai and Vietnamese recipes. Let’s get started on this simple dish that explodes in flavor, and heck great for you to boot.

Ingredients:

  • 1 cup quinoa, rinsed 3 times
  • 2 cups water
  • 1/4 tsp salt
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tbsp grated ginger/garlic paste
  • 1/4 tsp chili powder
  • Salt, additional for taste

Start by adding the quinoa, salt, and water to a pot. Bring to a medium-high heat, bring to a boil, and cook for about 25 minutes, until light and fluffy.

During this time, add the oil to a skillet and bring to medium heat.

Toss cumin and coriander seeds. Cook for a few minutes. Then toss in the onions, turmeric, garam masala, chili powder, and the ginger and garlic paste. Cook for about 5 minutes until the onions have sweated.

How to make curried quinoa

Add the onion mixture to the cooked quinoa and give a nice stir until everything has been incorporated.

Taste and season with additional salt.

Dig in. The quinoa, as good as it naturally is, is elevated by great curry flavors. So much that it reminds me of tabouleh or something along those lines, but enhanced by earthy and spice that really just brings you back for more. Yes, for more, and that’s not a bad thing as everything is really good for you in this dish. Like quinoa? Give this a shot. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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