Mandarin curry quinoa

Ingredients for 2 servings:

• 1 cup quinoa
• 2 ½ cup(s) water, hot
• 1 pinch of salt
• 2 tsp, heaped mango chutney
• 30 g raisins, as desired
• 1 can mandarin(s), drained weight 175g
• 1 onion(s), red, diced
• 1 garlic clove(s), chopped
• ½ chili pepper(s), red, pitted, chopped
• 2 tbsp oil (peanut oil)
• 1 tsp, heaped curry powder
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

sophisticated side dish

Place the quinoa and water (about 300ml in a cup) in a saucepan along with a pinch of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed. This will take about 17-20 minutes. Then transfer the chutney to a small bowl. Mix the chutney with a little of the mandarin orange liquid until smooth. Let it be a little more liquid than necessary, as this is when you’ll add the raisins. Set everything aside and let it soak. Drain the mandarin oranges completely. Gently sauté the onions, garlic, and chili in a pot or pan with peanut oil – don’t let the garlic burn! Stir constantly. Keep an eye on the quinoa! If it’s already cooked, remove from the heat. Add the curry to the onions, garlic, and chili, then add the chutney and raisin mixture. Let it caramelize for about 30 seconds while stirring. Remove from the heat. Add the quinoa, mix, and then carefully stir in the mandarin oranges. Season with salt, if desired. If you want it a little sweeter, add chutney. This dish is a great accompaniment to fried or grilled dishes, falafel, spicy tofu, or (for meat eaters) grilled chicken or duck breast. You can serve the side dish warm with some yogurt and chutney on the side, but I personally like it a bit chilled because you can taste the flavors much better and I like the contrast with the hot grilled food. I use the mild mango chutney that you can find in the deli section of supermarkets. Homemade is also fine, of course.