The basic version of this recipe uses just four ingredients in addition to the quinoa, most of them pantry staples: red onion, red bell pepper, golden raisins, chicken or vegetable broth, and curry paste or powder (I used Thai green curry paste).
Begin by cooking the quinoa in the broth according to package directions — bring to a boil, then cover and simmer with the timer set for 12-15mins.
While the quinoa cooks, dice the onion and pepper (about half a medium onion and half a pepper per serving). Add them to the pot, along with a handful of golden raisins, the curry paste (about one heaping teaspoonful per serving, or to taste), as well as any other spices you’d like — I used lots of garlic powder in this, a bit of parsley, and some black pepper. Stir well, and continue to simmer until the quinoa is cooked. (Because of the added ingredients, this may take a little longer than stated in the package directions. You may also have to add a bit more broth or water, and/or a bit of olive oil, if the quinoa ends up drying out before it’s fully cooked.)
Also consider bulking up this dish with: chickpeas, shredded carrots, chopped walnuts or almonds, roasted butternut squash, green onions, or shredded arugula or kale.
Verdict: Sweet and mildly spicy. Nice!
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