I was wrong about red quinoa. After cooking with it again, I learned the secret behind this beautifully colored seed. It’s needs a little longer cooking time. Oh, and seasoning it with curry and garlic while it’s cooking doesn’t hurt either.
You start with a teaspoon of EVOO, garlic and curry powder being added to a hot saucepan. Allow that to become fragrant and then add your water and quinoa. The quinoa takes on the taste of the curry powder and garlic and it’s simply delicious.
While the quinoa cooks and cools, chop up the veggies and herbs: celery, green onions, cilantro and dill (I used dill in place of the mint and I think it was an excellent swap). You can also go ahead and make your cucumber-dill raita at this time. Raita is an Indian condiment. It’s like our ketchup. But better. A much fresher condiment. The base is yogurt and diced cucumber and dill are added. So refreshing!
Once the quinoa has cooled a bit, add in the celery, green onions, cilantro and dried cranberries (I used this in place of currants).
The quinoa is served on top of a bed of spinach with a dollop of the raita on top. Here’s a link to the original recipe.
Are you a fan of curry? What’s your favorite Indian-inspired food?