- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ann Gentry
Ingredients
- 2 cups Quinoa (prepare according to package directions)
- 3 cups Water
- 2 tablespoon Garam Masala (Indian all - spice)
- 1 cup Currants (soaked in water)
- 1 tablespoon Sesame Oil
- 5 Scallions thinly sliced on the diagonal
- 3 ribs Organic Celery diced
- 1 Organic Bell Pepper (Red) diced
Directions
Wash the quinoa, then dry roast in a cast-iron skillet until you smell a nutty aroma and see that the quinoa has become roasted.
Bring the water and 1 tablespoon garam masala to a boil in a smal wide - mouth pot.
When the water has come to a boil, pour the quinoa in and turn the heat down to a simmer.
In about 20 - 25 minutes, the quinoa will be done.
Take a fork and fluff it while removing it from the pot into a bowl. Let it cool.
Saute the scallions, celery and bell pepper in the oil with the remaining garam masala until the veggies are tender, about 5 minutes.
Toss the quinoa with the sauteed vegetables. Drain the currantsand add to the mixture.
Great served HOT and COLD.
