Please consult the OU's guidelines for checking fruits and vegetables.

Curried Quinoa
Curried Quinoa Eileen Goltz | Pareve
40 minutes 20 minutes
20 minutes
3 Cups

  • 1 cup quinoa, rinsed
  • 1½ Tablespoon oil
  • ½ onion
  • 1 teaspoon grated fresh ginger root
  • ½ fresh green chile
  • 1 heaping teaspoon turmeric
  • 1 heaping teaspoon coriander
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 1¾ cups water
  • ½ cup fresh or frozen peas

  1. Rinse quinoa thoroughly, either by using a strainer or by running fresh water over the quinoa in a pot. Drain excess water. Place quinoa and water in a 1-1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes).
    The quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
  2. Dice onion and chile; combine with quinoa and remaining ingredients. Toss to coat.