Mandarin Curry Quinoa

Summary

Ingredients

• 1 cup quinoa
• 2 ½ cup water, hot
• 1 pinch (s) salt
• 2 teaspoons, heaped mango chutney
• 30 g raisins, to taste
• 1 can tangerine (s), drained weight 75g
• 1 onion (s), red, diced
• 1 clove (s) garlic, chopped
• 0.5 ½ chilli pepper (s), red, pitted, chopped
• 2 tablespoon oil, (peanut oil)
• 1 teaspoon, heaped curry powder
• a bit salt

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Instructions

1. Put quinoa and water (cup volume about 300ml) together with a pinch of salt in a saucepan and briefly bring to the boil. Put the lid on and let it simmer over low heat until the water is soaked up. This takes about 17-20 minutes.
2. Then put the chutney in a small bowl. Now stir the chutney with a little liquid from the mandarins until smooth, let it become a little more liquid than necessary, because now the raisins are added. Put the whole thing aside and let it soak. Drain the mandarins completely.
3. Carefully sauté the onions, garlic and chilli in a saucepan or pan with peanut oil - the garlic should not burn! Always stir well.
4. Don`t lose sight of the quinoa! If it`s ready, take it off the stove.
5. Add the curry to the onions, garlic and chilli, then add the chutney and raisin mixture. Let caramelize for about 30 seconds while stirring. Take off the stove. Add the quinoa, mix and then carefully stir in the mandarins. If necessary, add salt to taste. If you want it a little sweeter, you can also add chutney.
6. The dish is a great accompaniment to roasted and grilled, falafel, spicy tofu or (for the meat eaters) to grilled chicken or duck breast. You can serve the side dish warm and serve some yoghurt and chutney with it, but I personally like it a bit cooled because you can taste the aromas much better and I like the contrast to the hot grilled food.
7. I use the mild mango chutney that you get in the deli in supermarkets. Homemade is of course also possible.