Last night I was in the mood for something spicy, but healthy. I had recently purchased some red quinoa without any dish in mind. I happened across this recipe saved in my recipe folder and thought I would give it a try. It had minimal ingredients and used up the mushroom broth I had in my fridge. I was delighted with the outcome and know I will be making this again and again!
Prep work involved dicing an onion. Literally that was it. I would have minced garlic too, but I had some on hand in the fridge already. (hooray for weeknight shortcuts!) I heated some oil in a pan and sautéed the onion and garlic for a few minutes before adding the quinoa and toasting for 5 minutes.
You want to always rinse the quinoa before you use it and toast it before adding the broth. Rinsing takes off the bitter coating on the seed and toasting brings out more delicious flavor. Trust me on these two tips and you will get the best flavor from your dish.
After the quinoa had cooked for 5 minutes I added my mushroom broth and brought it to a boil. You could use vegetable or chicken broth if you want, but this was what I had on hand. Once boiling I added a tbs of curry powder and a tbs of chili powder, turned the stove down to a simmer, covered and cooked for 25 minutes.
After 25 minutes the quinoa was tender and the liquid had been absorbed. This dish was spicy and warming and boy was it good! Just the thing for a cold weeknight. I am now seeing curry quinoa cakes in the near future… Mmm!