2 Tbs. Olive Oil 1 Shallot 1 Clove Garlic 1 Bell Pepper, red or green or 1/2 of each 1 Tbs. Garam Masala Spice Mix 1 Tbs. Ancho Chili Powder 1 Tbs. Curry Powder 1/3 Cup Raisins or Dried Cranberries 1/4 tsp. Crushed Red Pepper, or a little more 1/2 tsp. Ground Cinnamon 1/2 tsp. Salt 3.5 Cups Vegetable Stock 2 Cups Quinoa 2 Tbs. Pine Nuts
Garnish- Chopped cilantro and green onion.
Cut the pepper into a small dice.
Peel and mince the shallot and garlic.
Gather and measure the spices and raisins.
Spices are best bought from bulk bins or hanging on racks.
As you know the little spice jars in the grocery store cost about five dollars each and should be tossed out every few months.
The spices in this picture all cost under one dollar.
Measure quinoa and place into a strainer.
Spray with cold water for a minute or two.
Let drain while you prepare the recipe.
Place a large pan over medium-high heat.
Add oil, shallot, garlic and bell pepper.
Cook and stir ingredients for a couple minutes.
Try not to brown the shallots and garlic.
Add stock to the pan to stop the cooking.
Add all remaining ingredients, minus the quinoa and pine nuts, to the pan.
Bring ingredients to a boil.
Mix well and boil for half a minute.
Add quinoa to the pan and mix a few times to spread it evenly into the liquid.
Cover the pan and turn heat down to a simmer.
Simmer the quinoa for 16-18 minutes.
Quinoa is ready when it is tender and all of the liquid has been absorbed.
Uncover the pan and sprinkle with pine nuts.
Fluff grains with a large spoon & serve.
Garnish with chopped cilanrto and green onion.
Place leftover cooled quinoa into a container and keep in the fridge for up to a week.
Leftover quinoa microwaves well or you can eat cold.
