Quinoa's Revenge

I had some mushrooms and not much else kickin' around the fridge, so I browsed my spices and came up with this. It's a little bit Indian, a dash Moroccan, and all around Incan. The cashews are as much a spice as they are a nice texture enhancer. Delicious!

Spiced Quinoa with Mushrooms

1 c quinoa
1 T olive oil
1 medium onion, finely chopped
1 handful raw cashews, broken in pieces
1/2 lb mushrooms, chopped
2 cloves garlic, finely chopped
1/8 tsp turmeric
1/4 tsp cinnamon
2 c chicken broth
salt, cayenne and pepper to taste
fresh chopped cilantro to garnish

(Optional: Place the quinoa in a large skillet over medium heat and toast for five minutes, tossing occasionally.) In a separate pot, heat the olive oil and saute the onion until softened. Add the cashews and fry for a minute, then add the spices, mushrooms and garlic. Toss until the garlic is fragrant and the mushrooms have shrunken a bit. Add the quinoa and chicken broth and bring to a boil. Check the seasoning, reduce heat to a simmer and cook for about 20 minutes or until the liquid has been absorbed. The grain will be transluscent and the white germ will have spiraled out. Top with cilantro and serve hot. Serves 4 as a main or 6 as a side. This would make a great side to a roasted leg of lamb or goat (just a hunch).

Try it with couscous instead! Substitute 1 c couscous for the quinoa and reduce the liquid to 1 1/2 c. After you've cooked the mushrooms, add the broth, bring to a boil, and then add the couscous. Cover, remove from the heat and let stand for five minutes. Stir and serve.