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Red Curry Quinoa
w/ Mango, Cashews and Snow Peas
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Goes Great with Portobello Mushrooms
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Ingredients:
1 1/2 Cups Quinoa, rinsed
2 Cups Vegetable Stock
1 Cup Water
2 Tbs. Thai Red Curry Paste
1 Mango, ripe
1 Green Onion
2 Tbs. Cilantro, chopped
1/4 Cup Cashews, chopped
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Stir- Fry
2 Tbs. Olive Oil
3 Cloves Garlic
2 Tbs. Ginger, minced
2 Tbs. Shallot, minced
1 Carrot
20 Snow Peas
1/4 tsp. Crushed Red Pepper
1/4 tsp. Salt
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Measure and rinse quinoa.
Measure water, stock and curry paste; place into a large pan.
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Bring liquid to a boil over high heat.
Add quinoa to pan and mix; cover the pan.
Turn heat down to a simmer and cook quinoa for 15 minutes.
Most or all of the water should be absorbed into the quinoa.
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Remove cooked quinoa from the pan and place onto a large plate to air dry and cool.
Let cool for at least half an hour.
Wash the pan as it will be used again in the recipe.
While quinoa is cooling, prepare the rest of the ingredients.
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Peel the garlic, ginger and shallot.
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Place garlic, ginger and shallot onto a cutting board.
Chop and mince ingredients together.
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Clean the snow peas by removing the tips and string as shown in photo.
Rinse peas and cut in half on the bias.
Bias = 45 degree angle.
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Wash carrot and cut into very thin half circles.
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Rough chop the cashews.
Slice green onion thin.
Peel and dice mango.
Wash and chop cilantro.
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Add cashew, green onion, mango and cilantro to the cooled quinoa.
Mix ingredients together.
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Place pan back on stove over medium-high heat.
Add all the ingredients from the stir-fry list to the hot pan.
Cook and stir ingredients for a few minutes.
The snow peas and carrots need to be just cooked yet still a little crispy.
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Add quinoa mixture to the pan.
Cook and stir for a minute.
Cover pan and remove from the heat.
After a few minutes the quinoa will be warm and ready to serve.
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