Curried Quinoa with Eggs (Parve or Dairy)
1 cup quinoa
1 medium red potato, diced
1/2 medium onion or 1 small onion, diced
1/4 cup frozen peas
1/2 tsp (approx) dried ginger, or about 1tsp fresh grated (to suit taste)
2 tsp prepared curry powder
1/4 tsp cinnamon
1 tbsp olive oil (approximately)
chili powder or chili peppers to taste, start with one teaspoon (optional)
1 tbsp butter or margarine (approximately)
1 3/4 cup water
Salt and pepper to taste
Garam Masala (optional garnish)
Chopped Cilantro (optional garnish)
Heat olive oil and butter in a sauce pan. When hot, add onions and potatoes and sprinkle with a bit of salt. Sautee until onions are translucent. Add cinnamon, curry powder, chili peppers (if using) and ginger, and cook until fragrant.
Add water and bring to a boil. Add salt and pepper to taste, and turn heat down to medium/medium low, cover pot, and simmer about 15 – 20 minutes, until quinoa has absorbed all the water. Quinoa will be translucent and break away slightly from the more opaque circular germ when it is done. As a side note, it’s almost impossible to overcook quinoa, so no need to worry if it’s your first time! Stir in frozen peas, and cover.
While quinoa is cooking, cook eggs according to taste (I like any style of egg with a runny center for this dish).
When eggs are finish, fluff quinoa with a fork and serve alongside eggs for a nice brunch dish or a light supper. Sprinkle with garam masala and cilantro, if desired.
**Note: This is a Passover friendly recipe. Each community has different traditions regarding Passover, check with your Rabbi to verify your communities particular customs. If you are Ashkenazi, you can simply use olive oil for Pesach if no margarine is available. If you want a more “authentic” Indian flavor, use a little bit of Ghee (clarified butter) or regular butter for a dairy dish. This dish can also be made with any number of veggies you have on hand. Steamed, chopped cauliflower, diced carrots, diced tomatoes or sauteed sliced mushrooms can also be good additions. If using more than two kinds of veggies do not use more than 1/4 cup of each.
~ Recipe submitted by Allaya Diep