Curry Flavoured Quinoa Bowl

INGREDIENTS for Quinoa Recipes: (2 to 3 servings)

1 cup/190g Quinoa (soaked for about 30 minutes)
2 to 3 Tbsp Olive oil
1 cup / 140g Onion
1 Tbsp Garlic - finely chopped (3 to 4 garlic cloves)
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt)
1 cup / 140g Carrots
1/2 cup / 70g Frozen Green Peas (If you are using Raw Peas then add it along with the carrots)
1 cup / 240ml Water (If you like your quinoa cooked a bit soft then add 1+1/4 cup / 300ml of water)
METHOD:

Start by thoroughly washing the quinoa until the water runs clear and then let it soak in water for about 30 minutes.

Dry roast the chopped almonds for about 2 to 3 minutes on medium heat and then add pine nuts and roast for another 1 to 2 minutes. Remove from the pan and set aside for later.

Wipe the pan clean and add cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Fry the onion on medium-high heat until it just starts to caramelize.

Once the onion has started, reduce the heat to medium or low (depending on the heat of your stove). Add the finely chopped garlic and continue to fry for a minute or until fragrant. Then add spices (Turmeric, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Right away add the carrots, soaked quinoa, salt and water to the pan. Bring the water to a rapid simmer and then reduce the heat to low and cook it covered for about 20 to 25 minutes. (It took me 20 minutes to cook the quinoa on my stove).

Uncover and add the frozen peas and turn off the heat. Mix well. Please note, if you are using fresh uncooked peas then add it to the pan along with the carrots.

Add the parsley, raisins, lemon juice and drizzle of olive oil to finish. Check for seasoning and add salt if needed. Ready to serve. This can be eaten both warm and cold.