Indian Spiced Quinoa “Pilaf”

Put the quinoa into a rice cooker or medium pot. Add the chopped, dried apricots in with the quinoa. Cook according to the quinoa package directions. I used 3/4 cup quinoa with 1 1/2 cup water in my rice cooker and let them cook together for about 20-25 minutes. It may take longer on the stove top. Again, just refer to package instructions. When quinoa is cooked, transfer to bowl and set aside.

In a large, deep skillet, heat olive oil over medium-high heat. When oil is hot, add mustard and cumin seeds then cover the skillet with a lid. Let the seeds begin to pop. You may need to increase your flame to have this happen.

Once the seeds start sputtering and then slowly stop, remove lid and add minced garlic and grated ginger and cook for one minute.

Next add the frozen vegetables, garam masala, turmeric powder, salt and red pepper flakes and stir constantly for one minute.

Add the tomato paste and water, stir to combine and cover the skillet. Let the curry come to a boil then lower the heat and simmer until most of the water is gone, about 3-5 minutes.

While the curry boils, toast cashews in a dry skillet over medium heat. Just cook them until golden then remove the pan from the heat.

When the curry has reduced, add the cooked quinoa and apricots to the skillet, and stir well to combine all the flavors. Give it a taste and adjust spices as needed.

Toss in the toasted cashews and serve immediately with pickle, chutney or additional curry dish.

Optional garnish: chopped cilantro.

Adapted from both Isa Chandra and my mom!