Description

Ingredients

Olive Oil

1 tbsp olive oil

Broth

1 1/4 cup chicken broth

Spices

1/2 tsp curry powder

Heaping 1/4 tsp turmeric powder, for color and flavor

Salt and pepper to taste

Quinoa

3/4 cup white quinoa, rinsed in a fine-mesh sieve until water runs clear, to remove bitter coating

Onion

1 medium yellow onion, diced

Carrot

1 medium carrot, diced

Peas

1/4 cup frozen peas

Instructions

1. Heat olive oil in a medium-sized pot over medium heat until shimmering. Add diced onion and carrot, listen for a good sizzle! Saute until onion is golden brown, and carrot and onion have softened to your taste, stirring occasionally. Take your time, this builds flavor!
2. Add peas and heat until thawed and softened. We want the onion and carrot to finish softening and browing as the peas soften.
3. Add curry powder & turmeric and bloom briefly until fragrant, about 30 seconds, stirring frequently. This builds flavor and helps prevent our spices from taking on a dusty quality.
4. Stir in quinoa and toast until lightly browned and fragrant. This builds additional flavor and helps separate the individual quinoa in the final dish.
5. Deglaze the pot by adding broth. Listen for a lovely sizzling here that gets muted as we add the full amount. Scrape up any brown bits that may have stuck to the bottom of the pot.
6. Bring to a boil and then reduce heat to low. Simmer until water is absorbed and quinoa takes on a transluscent quality, a little over 15 minutes.
7. Remove from heat and cover with a clean tea or dish towel, let sit for ten minutes. This helps keep the dish from getting slimy.
8. Uncover and fluff with a fork. Add salt and pepper to taste, and serve!

Notes