Friday, May 16, 2008

Quinoa with Peanuts and Sesame Seeds

 This is an absolutely delightful Indian inspired dish, that can be made mild with just a hint of spice, to as hot as you desire, simply by adjusting the amount of green chili you use.  The peanuts, sesame and cumin all accentuate the subtle nuttiness of quinoa, which is itself a remarkable food, considered one of the top superfoods, as it is very close to a complete source of nutrition. 


  • 1 cup Quinoa, rinsed 3 or 4 times
  • 2 cups Water
  • 6 tbsp Peanuts
  • 2 tbsp Sesame seeds
  • 1 tsp Salt
  • 2 tbsp Oil
  • 1 Green chilli, sliced thin
  • 1 tbsp Cumin seeds


Place the quinoa in a 3 quart sauce pan, pour water over it, cover and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until all the water is absorbed. Remove from heat and fluff with a fork or chopsticks.

Place the peanuts in a small frying pan and toast over medium heat until they are very warm to the touch (be careful not to touch the pan while checking them.) Add the sesame seeds and toast together until the sesame seeds turn a golden brown, but not too dark. Grind peanuts and sesame seeds to a coarse powder, resembling breadcrumbs.

Heat a larger pan over medium heat for a few minutes, add the oil, then add the green chillies. When they sizzle and look a little fried, add the cumin seeds, and let them cook until they pop slightly.

Add the quinoa and stir well to coat with the oil. Add the peanut and sesame seed powder and salt and stir until mixed. Let cook for a few more minutes to heat the quinoa thoroughly and let the flavors blend together.

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