Quinoa with Peas and Cranberries
Submitted by Laura, a Challah Bytes reader
1 cup uncooked quinoa
2 cups water
Salt to taste (I use 3/4 of a teaspoon to one cup uncooked quinoa)
1 small (or medium) onion — depends on how much you like onions
1 tablespoon curry powder — you can use less if you don’t want it too spicy
1/4 – 1/8 cup apple cider vinegar – depends on how “vinegary” you want it — I used a little less than 1/4 cup
1 tablespoon brown sugar — you can use a little more if you want it sweeter
1/4 cup small frozen green peas
1/4 cup unsweetened dried cranberries — not cranberry sauce
1) Place uncooked quinoa in a fine-mesh strainer and wash thoroughly. Drain well.
*Tamar’s note: I usually soak my quinoa in water for about 30 minutes and then drain, this takes off some of it’s bitterness.
2) Put quinoa in a pot with two cups of water and salt .
3) Cover and bring to a boil.
While the quinoa is being brought to a boil slice onion into small pieces (cubes) and fry lightly in some oil until they are translucent and beginning to brown. Turn off flame and set aside.
Also, at this time, give the peas and cranberries a quick “dunk” in boiling water, strain and set aside
4) When quinoa comes to a boil, turn flame down and continue to cook quinoa until all the water is absorbed — around 10-15 minutes.
5) Turn off flame, keep pot covered and let steam for around five minutes — can be a little longer.
6) Quickly add vinegar, spices, lightly fried onions, brown sugar, peas and cranberries to the cooked quinoa; stir everything together.
7) Cover pot, and let everything “steam” together for around ten minutes.