Whenever I bring food to the office to share, I try to bring food that everyone can and will eat. That can be challenging since we have several vegetarians, a couple of people who are allergic to gluten, and a diabetic. The following recipe, originally taken from the Moosewood Restaurant New Classics and modified a bit, is what I am bringing to our holiday party tomorrow.
1 cup quinoa
2 tablespoons olive oil
1/2 c diced onions
1 teaspoon grated fresh ginger root
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 & 3/4 cups water
1/2 cup frozen peas
2 tablespoons chopped fresh cilantro
Place the quinoa in a fine-mesh strainer and with cold water. Drain well.
Saute the onions in the oil until they are soft and transparent (4-5 minutes). Add the ginger, cayenne and quinoa and cook for 1 minute, stirring constantly. Add the remaining spices and cook for another minute and stir.
Add the water and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Stir in the peas, cover, and cook for 4-5 minutes until the peas are tender and the water has been absorbed. Fluff with a fork and add the cilantro before serving.