Monday, August 27, 2012

Quinoa Hash with Cumin and Peppers

2 tbsp olive oil
2 cups cooked quinoa
1 cup chopped carrots
1 chopped onion
2 sweet peppers chopped
Sea salt
2 tsp cumin
½ tsp coriander
2 cloves chopped garlic
fresh snow peas
½ cup vegetable broth
½ cup chopped fresh basil

In a med/large- sized frying pan, heat the olive oil for a minute or so, then toss in the chopped onions and carrots.  Cook on medium high heat for 10 minutes until the carrot is just tender and the onions are soft.  Add the garlic, 2 tsp. of cumin, 1/2 tsp. coriander and 1 tsp. of sea salt and stir in well.  Add the sliced peppers.  Cook for another 10 minutes, stirring occasionally, until the onion is very tender and a little bit carmelized.
At this point, the pan will be a bit dry.  Don't add oil.  Just add the cooked quinoa and stir in.   Let the quinoa sit on the stove for 1-2 minutes.  If the quinoa starts to get brown, that is great, it will add flavor.  Stir in the 1/2 cup of chicken broth, the remaining 1/2 tsp. of salt and the chopped snow peas.  Cook for 2 more minutes.  Then stir in the chopped basil and cook for 30 seconds or so - just enough time for the flavors to filter through the food.  Taste, adjust and serve hot.

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