Saffron infused curry quinoa

This is a pretty quick and easy one to make, and with all the benefits of quoina. If you are unfamiliar with this amazing grain, please check out the wikipedia article on it in another window.

ETTE (20mins) -estimated time to eat-

-fresh chopped/minced garlic (or garlic salt)
-sea salt
-cayanne pepper
-curry powder
-ground saffron (highest quality you can find, whole is fine- it mashes easily between the thumbs)
-black pepper
-olive oil
-strainer (fine mesh)

1. Pre-rinse the quoina in a fine mesh strainer and shake. Rinse once more, or until water is clear.
2. Drain and put the quoina in a pot, add olive oil and stirr – turning on stove to a light to medium heat.
3. Once the quoina begins to lightly sizzle in the oil, add the black pepper, curry powder, sea salt, saffron and cayanne pepper to your individual taste. Go light on the saffron- it’s a potent seasoning.
4. Stir this all around until its mixed evenly, and add water to about 2 inches above the quoina.
5. When cooking quoina, you need to make sure to continually stir- as it easily sticks to certain surfaces.
6. When 80% or so of the quoina “sprouts” in the pot, you’ll be ready to eat soon.
7. Turn off heat, stir until rest of remaining water is absorbed. I like to let mine sit for a few minutes while I cook other stuff, and come back to it.
8. Enjoy !

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