Quinoa with a spicy twist

Garam masala, ginger and coriander give quinoa a warm, aromatic character. This quinoa masala with carrot and cauliflower by Pascale Naessens is ready in about half an hour.

Serves 2 | Prep time: 10 minutes | Cook time: 20 minutes

1. Cut the cauliflower into florets and slice the spring onions. Peel the carrots and cut them into slices.
2. Heat a generous splash of olive oil in a pan. Add the carrots and cauliflower and stir-fry for 3 minutes over medium heat.
3. Add the white parts of the spring onions and the ginger and cook for another 2 minutes.
4. Season with garam masala, cayenne pepper and salt.
5. Add the quinoa and vegetable stock and stir well.
6. Bring to a gentle boil, cover and simmer for about 12 minutes.
7. Garnish with coriander and the green parts of the spring onions.

Should you rinse quinoa before cooking?

Check the instructions on the packaging. Some quinoa has already been rinsed, while other products should be rinsed under cold water before cooking.

How do you know when quinoa is cooked?

The quinoa is ready when the grains are tender and most of the liquid has been absorbed. Check it near the end of the stated cooking time.

Can you prepare quinoa masala in advance?

Yes. Keep the cooled dish covered in the fridge and reheat it gently. Add a small amount of water or vegetable stock if necessary.