Curried Quinoa with Potato and Green Peas

By: Esther Vasa

Quinoa - 1 cup
Potato - 1 (diced)
Green Peas - 1/2 cup
Himalayan Salt to taste
Red Chilli Powder - 1/8th tsp
Coriander Powder - 1/8th tsp
Cumin Powder - 1/8th tsp
Cinnamon Powder - a pinch
Clove Powder - a pinch
Water - 2 cups

For Garnish:
A handful of mixed peppers
Fresh Cilantro - 1 tbsp (chopped finely)
Extra Virgin Olive oil - 2 tsp
Juice of 1/2 Lemon

Rinse quinoa thoroughly for four times. Drain water each time using a fine mesh strainer. Toast the quinoa on a heated pan (NO OIL, please). When it starts changing color, add the diced potatoes and fresh green peas and fry quinoa along with the veggies. When the quinoa looks nice and toasted (slightly brown color), add water and all the spices and salt. Bring quinoa to a boil and then lower the heat and allow it to cook for another 10-15 minutes or until you see the white curvy thread around quinoa. Allow the quinoa to cool down for about 1/2 hour. Then garnish with mixed peppers, cilantro, mix in the lemon juice and olive oil. This is now ready to enjoy!

Once again, notice we haven't fried the veggies in oil. Instead we drizzled the oil after quinoa was cooked and cooled.

Serves: 4