Sunday, July 29, 2012

Curried Quinoa with Peas and Cashews

Another Deborah Madison delight, we settled on this dish for a one-meal vegetarian dinner. A little involved but well worth the effort as you get proteins from the nuts and quinoa. If you use the oil rather than the butter, this dish is also vegan.

Two batches of the cut onion

Red quinoa soaked, rinsed, and drained

Carrot juice

Onions heating up

Pan with the quinoa added and cooking

Fresh zucchini from the garden

Toasted cashews

Cubed zucchini

Quinoa with the liquid added

And now with the cubed zucchini

Just about done

Ingredients:
2 tablespoons canola oil or butter
1 onion split between 1/4 finely minced and 3/4 coarsely chopped
1 cup quinoa, throughly rinsed, soaked, and drained
2 teaspoons curry powder
2 cups boiling water
Salt
Fresh-cracked black pepper
2 zucchini, diced into small cubes
1 cup carrot juice
1 cup peas - frozen or fresh
1/4 cup minced green onions
1/2 cup cashews, toasted and coarsely chopped
2 tablespoons chopped cilantro

I used a combination of oil and butter to cook the quinoa and only oil for the skillet with the vegetables. I used an old vegetable juicer to process the carrot juice but you can purchase it already prepared. It adds some to the flavor as well as the overall color of the dish.

Directions:
Prepare the boiling water before you begin so that it is ready for when you need it.
Heat 1 tablespoon of the oil/butter in a small soup pot over a medium flame, add the finely minced portion of the onion, and cook over medium heat for about 3 minutes. Stir in the drained quinoa with 1/2 teaspoon of the curry powder and a pinch of salt - cook for a couple of minutes. This will toast the quinoa a bit as it picks up the flavor of the spice. Add the boiling water mixing in the quinoa then lower the heat. Cover and allow to cook at a simmer for about 15 minutes.

Meanwhile over a medium heat in a small (10-inch) skillet, add the remaining 1 tablespoon oil/butter. Once hot, add the coarsely chopped portion of the onion, the zucchini cubes, and remaining 1 1/2 teaspoons curry powder stirring to combine everything well. Cook, stirring frequently for about 5 minutes, or until everything has softened considerably but before it has a chance to color. Add 1/2 cup of water with the carrot juice and a pinch of salt. Cover and simmer for about 5 minutes then add the peas and minced green onions and allow to cook for a few more minutes while the flavors coalesce. Move the vegetables along with the chopped cashews into the pot with the quinoa, tasting for salt and adding some pepper. Serve in soup plates with a garnish of the chopped cilantro.