Ronnie's Notes
Quinoa is fairly new to the American market but this whole grain has been around for thousands of years. It is indigenous to the Andes mountains of South America and was one of the staple foods of the ancient Incas. The beads are small Okay RFand crunchy and they have a nutty flavor. You can use quinoa like rice: serve it plain or as a salad, casserole, or pilaf. It has nutritious benefits too. It is high in fiber and higher in protein than many other grains, containing 9 essential amino acids.
Instructions
Bring 2 cups water to a boil in a saucepan over high heat and add the quinoa.
Lower the heat, cover the pan, and simmer for 15– or until all the water has been absorbed.
Heat the olive oil in a wok, stir-fry pan, or sauté pan over medium heat.
Add the onion and bell pepper and cook for 2– or until softened.
Add the peas, apricots, cashews, curry powder, and salt and pepper to taste and cook for one minute.
Add the quinoa and cook, stirring to distribute ingredients evenly.
Add the tofu and toss the ingredients gently.
Cook for 1– or until the ingredients are hot.
Dish out and sprinkle with parsley.
Makes 4 servings.