This delightfully bright and flavourful side dish might just steal the show at your next meal. Quinoa gives this recipe a nice punch of plant-based protein, while a myriad of seeds and herbs come together in a symphony of flavour.
1 cup (250 mL) quinoa, rinsed well under cold water
1/2 tsp (2 mL) kosher salt
2 cups (500 mL) water
1/2 cup (125 mL) shelled raw pistachios
1 Tbsp (15 mL) coconut oil
1/2 tsp (2 mL) yellow mustard seeds
1/4 tsp (1 mL) cumin seed
2 or 3 curry leaves
1 onion, finely chopped
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) finely grated lemon zest
3 Tbsp (45 mL) freshly squeezed lemon juice
1/2 cup (125 mL) cilantro leaves and tender stems, chopped
1/2 cup (125 mL) frozen peas
Start by cooking quinoa. In medium saucepan, stir together quinoa, salt, and water over medium-high heat. Once mixture comes to a boil, reduce heat to medium-low and cover; let quinoa simmer until all water has been absorbed, about 10 to 15 minutes. Remove from heat and gently fluff with fork. Set aside.
To large sauté pan, add pistachios and place over medium heat. Toast until lightly browned and fragrant, about 3 minutes. Remove to plate and set aside.
Return sauté pan to heat and add oil. Once oil is warmed, add mustard and cumin seeds and bring to a sizzle while stirring constantly. Once seeds start to pop, add curry leaves and fry for 30 seconds. Add onion and sauté until translucent and just starting to brown around edges, about 4 minutes. Stir in turmeric and let cook another minute before adding cooked quinoa and lemon zest. Cook, stirring constantly, to warm mixture, about 1 minute. Stir in lemon juice, cilantro, and peas. Remove mixture from heat and stir in toasted pistachios before transferring to a serving bowl.
Enjoy either warm or at room temperature.
Serves 4
By Lawren Moneta
