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1
Put the quinoa into a rice cooker or medium pot.
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2
Add the chopped, dried apricots in with the quinoa.
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3
Cook according to the quinoa package directions.
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4
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.
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5
It may take longer on the stove top.
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6
Again, just refer to package instructions.
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7
When quinoa is cooked, transfer to bowl and set aside.
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8
In a large, deep skillet, heat olive oil over medium-high heat.
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9
When oil is hot, add mustard and cumin seeds then cover the skillet with a lid.
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10
Let the seeds begin to pop.
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11
You may need to increase your flame to have this happen.
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12
Once the seeds start sputtering and then slowly stop, remove lid and add minced garlic and grated ginger and cook for one minute.
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13
Next add the frozen vegetables, garam masala, turmeric powder, salt and red pepper flakes and stir constantly for one minute.
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14
Add the tomato paste and water, stir to combine and cover the skillet.
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15
Let the curry come to a boil then lower the heat and simmer until most of the water is gone, about 3-5 minutes.
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16
While the curry boils, toast cashews in a dry skillet over medium heat.
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17
Just cook them until golden then remove the pan from the heat.
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18
When the curry has reduced, add the cooked quinoa and apricots to the skillet, and stir well to combine all the flavors.
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19
Give it a taste and adjust spices as needed.
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20
Toss in the toasted cashews and serve immediately with pickle, chutney or additional curry dish.
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21
Optional garnish: chopped cilantro.
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22
Adapted from both Isa Chandra and my mom!
