Quinoa Kinche with Dairy-Free Ghee

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 tablespoons Vegan Ghee
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt

Instructions

1. 1Place the 1 cup of quinoa into a fine-mesh sieve and rinse it thoroughly under cold running water for 30 seconds, until the water runs clear. Set aside to drain.
2. 2Place a medium heavy-bottomed pot (such as a 3-quart saucepan) over medium heat (300-325°F / 150-160°C). Add the 3 tablespoons of vegan ghee and allow it to melt completely, about 30 seconds. Add the 1/2 medium onion, finely diced, and sauté for 5-7 minutes, stirring occasionally, until the onion pieces become soft and translucent.
3. 3Add the 2 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Continue to cook for 1 minute, stirring constantly, until a fragrant aroma is noticeable.
4. 4Stir in the 1/2 teaspoon of turmeric and the 1/2 teaspoon of cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the rinsed 1 cup of quinoa and the 2 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (200-225°F / 95-107°C), cover the pot tightly with a lid, and simmer for 15-20 minutes. The quinoa is done when all the water has been absorbed and the quinoa grains appear fluffy with a small, visible 'tail' (germ) unfurled.
6. 6Remove the pot from the heat and stir in the 1/4 teaspoon of salt. Let the quinoa rest, covered, for 5 minutes to allow the flavors to meld and the grains to fully steam. Fluff the quinoa gently with a fork and serve immediately while hot.

Substitutions

Related Guides