Smells Like a Curry Truck

You might be saying, "Enough with the quinoa already," but I'm telling you, it's good, it's quick, and it's healthy, so pardon me while I indulge. This recipe involves a lot of ingredients, but if you have picked up the basics, it should all be pretty handy, and you can certainly make up your own mix. If you're not into the whole spices, omit all of the spices and substitute maybe 1.5 T curry powder.

Indian Quinoa Pilaf

4 cloves garlic, crushed

** 1" fresh ginger, minced, or 1/2 tsp ginger powder

** 1 tsp cumin seeds

** 1 tsp coriander seeds

** 1/4 tsp turmeric

** 1 bay leaf

** 3 whole dried chiles

** 1/4 tsp fresh ground nutmeg

** 1/2 tsp amchoor powder (or 1 T lemon juice)

2 T vegetable oil
* 5 green cardamom pods, cracked
* 1 2" cinnamon stick
* 5 cloves
* 1/2 tsp peppercorns
* 1/2 tsp black mustard seeds
* 1 tsp fennel seeds
* handful raw cashew halfs
1 medium red onion, very finely chopped
1 c quinoa
2 c water
1/2 tsp salt or more to taste
1 T butter (optional)
splash of heavy cream (optional)

Place the garlic and all of the (**) spices in a mortar and pestle or food processor and work into a rough paste. Set aside. Heat the vegetable oil in a large saucepan or wok over medium heat. Add the (*) spices and cook until the mustard begins to pop and the cinnamon starts to unfurl. Add the onion and cook, stirring occasionally, until it begins to brown lightly. Add the spice paste and cook for another minute or two. Stir in the quinoa and water, bring to a boil, and reduce to a low simmer. Cook until the liquid is absorbed, about 15-20 minutes. Check the seasoning and salt to taste. Stir in the enriching butter and cream if you want, and serve.