Quinoa is a great source of manganese, magnesium, iron, copper, and phosphorous. It comes in a range of colors, the most common being off-white to pale yellow. Try the red or black for an interesting color contrast.
Reprinted with permission from the publisher, Hippocrene Books, from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer. Copyright 2013.
|1 cup red or white quinoa||1 bay leaf|
|2 cups water||1 teaspoon cumin seeds|
|1 teaspoon black pepper cumin powder||1/2 medium onion, sliced lengthwise|
|1/4 teaspoon ground cumin||8 ounces mushrooms, sliced (baby portabella, cremini or white button)|
|1/2 teaspoon salt (more or less to taste)||1/2 cup frozen green peas, thawed|
|2 tablespoons oil||1/4 cup pistachios|
To rinse quinoa, use a sieve with a fine enough mesh to trap the tiny seeds. Immerse the sieve in a big bowl of cold water until the seeds are all covered with water. Rub the seeds with your fingers to help remove the saponin. Lift the strainer with the seeds out of the water. Change the water in the bowl. Repeat 2 or 3 times until the water is clear and no foam forms on the surface.
Place rinsed quinoa, 2 cups water, Black Pepper Cumin Powder, ground cumin, and salt in a 2-quart saucepan. Bring to a boil, then reduce heat to simmer and cover. Cook 15 to 20 minutes. Let stand 10 minutes. Fluff gently with a fork.
Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add bay leaf and cumin seeds. Stir until cumin seeds change color from light brown to semi-dark brown.
Add onions and sauté for a few minutes until translucent. Add mushrooms and sauté over medium-high heat until mushrooms become tender and golden. Remove bay leaf and discard.
Add green peas and quinoa, stirring gently to blend. Serve garnished with pistachios.
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