Curry Lemon Pistachio Quinoa - alive magazine
This delightfully bright and flavourful side dish might just steal the show at your next meal. Quinoa gives this recipe a nice punch of plant-based protein…
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Cooking tools:
- Fine-mesh sieve
- Microplane
- Citrus press
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Colander
- Stove
- Spoon
Ingredients
- 1 cup (250 mL) quinoa, rinsed well under cold water
- 1/2 tsp (2 mL) kosher salt
- 2 cups (500 mL) water
- 1/2 cup (125 mL) shelled raw pistachios
- 1 Tbsp (15 mL) coconut oil
- 1/2 tsp (2 mL) yellow mustard seeds
- 1/4 tsp (1 mL) cumin seed
- 2 or 3 curry leaves
- 1 onion, finely chopped
- 1/2 tsp (2 mL) ground turmeric
- 1/2 tsp (2 mL) finely grated lemon zest
- 3 Tbsp (45 mL) freshly squeezed lemon juice
- 1/2 cup (125 mL) cilantro leaves and tender stems, chopped
- 1/2 cup (125 mL) frozen peas
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