Wednesday 13 December 2017

Naomi Rose's Curried Quinoa with Coriander and Cashews

Serves two

Aoife Barry


1 cup quinoa (rinsed)

1 tbsp sunflower oil

1 red onion

1 inch fresh ginger, finely chopped

Pinch of chilli flakes

1 heaped tsp each turmeric and ground coriander

1¾ cups water

¾ cup frozen peas

1 bunch fresh coriander

A few handfuls cashews


1 Rinse the quinoa well, then put it to one side. Chop the onion and put it in a pan with the oil over a medium heat for about five minutes, until softened. Add the ginger and spices for another minute or so. Stir and add the quinoa.

2 After a few minutes, add the water and half of the fresh coriander. Bring to the boil, then put the lid on the pan and leave to simmer until all the water has been absorbed.

3 Add the peas (you might need to pour in a tiny bit more water) and leave until the peas are cooked -- this will take around three to five minutes. Add the rest of the coriander and the cashews just before serving.

Irish Independent

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