Ingredients
| 1 large or 2 medium |
onions |
| 4 |
cloves garlic |
| 15 ml |
cooking oil |
| 1 each |
red and green pepper |
| 10 ml |
ground cumin |
| 10 ml |
ground coriander |
| 200 gms |
FAIRTRADE Quinoa |
| 400 ml |
water |
| 10 ml |
basil |
| 200 gm |
frozen sweetcorn |
| salt and FAIRTRADE black pepper |
|
| 50 gm |
Fair Trade Cashew Nuts |
| FAIRTRADE |
Sources
Cashew Nuts
Quinoa
Herbs and Spices
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Method
Preparation
Top, tail and chop fine the onions and the garlic.
De-pith, de-stalk and chop small the peppers.
Rinse the quinoa under cold water in a fine sieve for 2 minutes or more.
In a small bowl, cover the frozen corn with boiling water from the kettle.
Cooking
Put the cashews in the oven on a tray, and toast at Gas Mark 3 for about 20 minutes, or until they are golden brown.
In a le Creuset pan, saute the onions and garlic in the cooking oil until the onions are translucent.
Add the peppers, cumin, and coriander and continue to stir fry for a few minutes.
Add the rinsed quinoa and water to the pan, bring to the boil, turn down and simmer for 15 minutes.
Drain the corn and add it to the quinau with the basil.
Continue to cook until all of the water has been absorbed.
Assembly
Turn the quinoa out into a serving dish and sprinkle with the toasted cashews.
To serve
Serve as a side dish to a curry.
Variation
No variations needed.
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