1/4 cup diced tomatoes - canned is fine. Just drain
salt to taste
Directions
In a fine sieve, rinse the quinoa under cold water for 1 minute and drain well. In a heavy saucepan, cook the onion in the oil over moderately low heat, stirring until it is softened. Add the cumin, cinnamon, and turmeric. Cook and stir for about 30 seconds. Add the quinoa. Cook and stir for about 1 minute. Add the broth, water, currants, tomatoes, and salt. Cover and simmer for 15 minutes, or until liquid is absorbed. Remove saucepan from the heat. Allow mixture to stand, covered for about 5 minutes. Add chopped parsley.
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