Indian Masala Quinoa Recipe
2 or 2 1/2 cup cooked quinoa
3 tbsp mustard or canola oil
1 tsp black mustard seed
3 bay leaves
1 tsp cumin seeds
1 large onion, sliced thinly
1/2 piece ginger (peeled, julienned)
2 small tomatoes, thinly sliced
1/4 tsp turmeric
1 tsp salt
2 tbsp. fresh cilantro
Heat oil in a large skillet (nonstick ok) with a lid on medium or medium high. Add your mustard seed and bay leaf to the oil and let it sizzle. Add your cumin seeds and wait a few seconds before adding the onion. Saute onions until they start to soften and turn brown. Add ginger, tomatoes, and turmeric. Let soften and then add your quinoa, stirring it in gently and sprinkling with salt. Reduce heat and cover, cooking for 8-10 minutes. Remove from heat, stir once, sprinkle with cilantro, cover and let sit for 5 minutes. Fluff and serve.
*To prepare quinoa, rinse 1 1/2 cups quinoa and cook in rice cooker with 3 cups water, or bring same amounts to boil in pot, turn to low and simmer for 15 minutes. fluff and let sit, covered until you use. You can also freeze quinoa, defrost in microwave and use in recipes*
The most delicious quinoa I’ve ever had.