Quinoa Curry

Quinoa Curry (Adapted from Veg Times)

1 cup dry quinoa, rinsed
1 cup frozen baby peas
2 tablespoons peanut oil
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds
3 teaspoons curry powder
1 teaspoon hot madras curry powder
1 cup vegetable broth
1/8 teaspoon turmeric
1 1/2 pounds chopped cauliflower florets (about one medium head)
1/3 cup plain yogurt
3/4 cup roasted cashews
1/4 cup chopped fresh cilantro

In a large pot of boiling salted water, add quinoa and cook, uncovered, until the quinoa is tender, but still has a bite to it - about 12 minutes. Place the peas in a fine mesh colander - drain the cooked quinoa over the peas.

In a large saucepan, heat oil over medium-high heat. Add fennel and cumin seeds - cook until fragrant, about 30 seconds. Mix in curry powder and let toast for 15 seconds. Stir in broth and turmeric - bring to a boil. Stir in cauliflower, cover and bring the mixture to a boil. Reduce heat to medium and let simmer until the florets are tender - about 4 minutes, stirring once or twice. Remove from the heat.

In a small bowl, stir together 2 tablespoons of the hot broth and the yogurt. Pour the yogurt mixture into the saucepan with the cauliflower. Add in the quinoa, peas, cashews and cilantro - gently toss well to evenly coat the mixture. Season to taste with salt.

Makes about 4 servings.

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