On dishes like this I work in American cup sizes because it works out as 1 cup of quinoa and two cups of water for the perfect cooking result, meaning you are not left with mush! Measuring cups are really cheap and widely available.
This dish can be eaten hot or cold as a main meal or a side dish. Half the quantities of powders for a less spicy dish.
It would work to add grated carrots, peppers or chilli peppers (at the same time as the onions), experiment!
Chick peas could be substituted for frozen peas or even sweetcorn as another option.
- 1 cup of quinoa
- 230g (drained weight) carton of precooked chick peas (or prepare own in advance)
- 1 fresh onion diced or 6 tablespoons of diced frozen onions
- Handful of fresh or frozen spinach
- 3 melted tablespoons of coconut oil (more or less if you wish, just make sure the dish doesn’t dry out)
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of hot/mild chilli powder
- 1/2teaspoon of turmeric
- 1/2 teaspoon garam masala
- 2 cups of water
Wash and rinse quinoa, then add to a frying pan with no oil and fry on a low heat until it dries out and turns golden brown. Place quinoa in a bowl and leave to one side.
Add the coconut oil to the same frying pan and heat. Add cumin seeds and on a low heat fry them for around a minute.
Add the diced onions (fresh or frozen) and fry for a further minute on low heat. Next add ground coriander, ground cumin, turmeric and chilli powder. Stir thoroughly.
Add the golden quinoa to the onions, followed by 2 cups of water. Stir and bring to the boil for about 10 seconds.
Turn to low heat to simmer until half the water is absorbed.
Add the precooked chick peas and garam masala powder, stir and keep on low heat until all water is absorbed. Be careful not to let it burn.
In the last couple of minutes of cooking add in a handful of fresh spinach, stir together and leave until wilted.
Stir and serve.