What started out as an impromptu (well almost, I did call before I left) Visit to a friends place simply to share a large batch of fresh home baked croissants ended up with a lovely Aha moment. She'd whipped up some Quinoa pilaf that imprinted itself into my taste memory so much that I just had to come back and make some more. The caramelized onions add a wonderful depth of savory flavor to the grains
The key ingredient in this dish is the Curry powder. As much as many puritan Indian cooks disown this 'mutt' of a spice blend, it can and does come in handy for many a dish. So despite any misgivings, go ahead & buy yourself a small jar. A fabulous finishing touch that I added at the spur of the moment was a handful of toasted walnuts that add a lovely crunch. —Panfusine
large onion cut in half and sliced into thin semi circular slices
red bell pepper finely diced
green bell pepper , finely diced
1 - 1.5 teaspoons
1/4 - 1/2 teaspoons
cayenne or paprika powder, as per taste
Olive oil (dependign on how well done you want your onions)
Bring the 2 cups of water to a boil. In the meantime, rinse the quinoa several times, drain, and add it to the water. Lower the heat and cover the pan. Cook for 10 - 12 minutes until the water is absorbed and the seeds have sprouted a tail. Cover and set aside.
Toast the walnuts lightly, break into pieces and set aside
Heat the oil in a wide pan and add the onions. Saute on low heat and allow the onion to turn a light caramelized brown. Add the peppers at this point along with the turmeric, cayenne and curry powder. once the peppers wilt, add salt as per your preference (remember, you need to account for the quinoa as well).
Cook down until most of the water from the peppers have evaporated and then add the cooked quinoa. Fold gently to combine the vegetables. Taste and Adjust for seasoning. Garnish with cilantro and sprinkle the walnuts as per taste. Serve warm with a side of Raita, tsatziki, or plain sour cream. Spritz some lemon juice on the quinoa if you prefer.