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Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Sara (adapted here)

Ingredients

  • 1 Tbsp Coconut Oil
  • 1 Cup Quinoa rinsed
  • 1 Large Onion peeled and diced (I used red but any color would work)
  • 1 tsp Fresh Ginger grated (about 1/2 inch of the root)
  • 1 tsp Turmeric ground or fresh
  • 1 tsp Ground Coriander
  • 1 tsp Ground Curry Powder
  • 1/2 tsp Sea Salt
  • 1 1/2 Cups Water
  • 3/4 Cup Peas frozen
  • 1/2 Cup Fresh Cilantro roughly chopped
  • 1/2 Cup Raw Cashews toasted if you desire in a dry pan for a couple of minutes

Instructions

  1. In a large saute pan heat the coconut oil over medium heat.
  2. Add the diced onion and cook until translucent (about 5 minutes).
  3. Add the fresh ginger and stir into the onions.
  4. Immediately add in the additional spices and mix into the onion mixture cooking an additional 1 minute.
  5. Add the drained quinoa and toast the seeds for about 5 minutes (stirring occasionally).
  6. Add the water and when it has come to a boil, reduce the heat to low, cover with a lid, and let simmer until the quinoa is tender (about 8-10 minutes).
  7. Once most of the liquid has been absorbed turn off the heat, and the frozen peas and let the quinoa sit with the lid on for an additional minute or two (just enough to warm through the peas).
  8. When ready to serve mix in the fresh cilantro and cashews.

Recipe Notes

* Please choose all organic ingredients when possible.