Sauteed peppers, celery, and cashews along with pan-toasted spices turn the quinoa into a flavorful pilaf. Excellent light lunch or side dish.
1 cup quinoa
1 cup celery, chopped small
1/2 cup red pepper, chopped small
1/2 cup raw cashews
2 tablespoons olive oil
1 pinch asafetida or crushed garlic
1 bay leaf
1/2 teaspoon thyme leaf
1/4 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 teaspoon dried ginger
1/2 teaspoon salt
1 3/4 cup boiling water
1/4 cup minced parsley or cilantro
fresh ground black pepper
Soak quinoa 5 minutes, rinse twice, leave to drain.
Heat olive oil on medium in a 3 qt. saucepan or saute pan.
Chop celery and red pepper. Add asafetida, celery, red pepper and cashews. Stir fry until cashews are golden. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
Transfer all ingredients to preheated slow cooker or crock pot, add boiling water, cover and cook 1-2 hours on low.
Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.
momma64
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reviews & comments
October 11, 2012
Quinoa is very quick cooking so cooking it in the crockpot seems like kind of a odd thing but if you want to get one of your recipes out of the way while you do other things then it makes perfect sense. The recipe turned out fantastic. I did add in just a pinch more of the spices about 15 minutes before it was done just to freshen them up a bit (spices and flavorings often get muted with the long cooking time). The quinoa was done perfectly but be careful not to over cook it because it will dry out easily after the liquid is absorbed.