Curried Quinoa with Peas and Cashews

Today is my birthday! Last Thursday I received the most wonderful cook book from my sister, Sandy, in California. Do not be put off by the name, Vegetarian Cooking for Everyone by Deborah Madison. This is unlike any vegetarian cook book I have ever seen. No unusual ingredients that you have to run all over town to find. If you are not vegetarian anything in this book would make a fabulous side dish for meat of your choice, plus the soup, salads and deserts are outstanding. I am way impressed!

This is Sandy's favorite of the ones she has tried and she uses this book almost everyday.

Curried Quinoa with Peas and Cashews
Serves 4
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2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup carrot juice (This will give your dish a vibrant color and flavor.)
1 cup peas
1/4 cup thinly sliced scallions, including a little of the green
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro

Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a 10-inch skillet. Add the chopped onion, zucchini, and remaining 1 1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice, and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Serve in soup plates, garnished with cilantro.