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Taj Mahal Quinoa

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Taj Mahal Quinoa

1 cup quinoa
1 1/2 tbsp. vegetable oil
1/2 onion, diced
1 tsp. grated ginger root
1/2 fresh green chilies, finely chopped
1 heaping tsp. turmeric
1 heaping tsp. coriander
1/4 tsp. ground cinnamon
1 3/4 cups water
1/2 cup fresh or frozen peas
Salt to taste

Wash the quinoa, if needed. Place oil and diced onions in a heavy saucepan. Sauté the onions on medium high heat for about five minutes. Add the ginger root, chilies, and quinoa. Cook for one minute stirring constantly. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute, stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in the peas. Cover and cook until peas are tender and all the water has been absorbed. Fluff with a fork before serving.

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