3. After the quinoa is done, use the same skillet and heat 1 tablespoon of oil over medium-low heat. Add the Tempering Spices and fry for 30 seconds. Remove and immediately pour the quinoa. The spices will make their signature sizzle. Toss the quinoa gently to combine. Add more salt as needed. Serve warm or cold.
2. While the quinoa simmers, heat a small skillet over medium heat. Add 1 teaspoon of olive oil. When hot add the almonds and fry just until they begin to turn golden brown. Remove from the heat and transfer the almonds to a plate. When the quinoa is done, add the almonds and toss gently to combine.
1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the red chile, bay leaf and cumin seeds to pan. Fry for 1 minute. Add the onion and garlic then sauté for 3 minutes. Add 2 cups water and salt to the pan; bring to a boil. Add quinoa, stir then cover. Reduce the heat to low and simmer for 15 minutes or until the water is absorbed and quinoa is tender. Remove the pan from the heat and set aside.
Quinoa is a very healthy grain to include in your repertoire of recipes. This recipe is easy to make with just three simple steps: cook the quinoa in seasoned water, fry a few sliced almonds and season the dish. The last step is traditional in Indian cuisine in which spices are tempered and then poured over the dish for added flavor.
In my Spiced Quinoa with Almonds recipe I use tri-colored quinoa which is a blend of the three varieties: red, black and white. I use it simply for the color and texture but any quinoa will be tasty.
1 cup uncooked tri-colored quinoa
2 Tbs plus 1 teaspoon olive oil, divided
1 whole dried red chile
1 bay leaf
1/2 tsp cumin seeds
1 small red onion, finely chopped
1 large garlic clove, minced
2 cups water
1/2 tsp salt
1/4 cup sliced almonds
1/2 tsp mustard seeds
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp ground paprika
1/4 tsp ground red chile powder
1/4 tsp freshly ground pepper