Cumin quinoa with smoked almonds

Cumin quinoa with smoked almonds

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

You can add some sliced and sautéed onions for a bit of sweetness, or raisins or other dried fruit, though this is great as a simple side dish as it is.

Ingredients

Quantity Ingredient
250g quinoa
800ml vegetable stock or water
salt
1 tablespoon vegetable oil
1 teaspoon black or regular cumin seeds
handful smoked almonds, halved
handful coriander or parsley leaves, chopped

Method

  1. Dry-toast the quinoa in a large sauté pan over a medium heat until the grains smell toasted and have coloured a little. Add the stock or water and a good pinch of salt, bring to the boil, then simmer until the quinoa is cooked, about 15 minutes. As the water evaporates, give the pan a stir with a fork. The goal is to have fluffy grains, so if, when there is only two or three minutes to go, there seems to be a lot of water in the pan, increase the heat a bit. Once the quinoa is ready, turn up the heat and cook off any excess liquid if there is any, while stirring with a fork.
  2. Meanwhile, heat the oil in a small pan, add the cumin seeds and, once they have toasted, stir into the quinoa with the almonds, herbs and salt to taste. Serve hot.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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