1 red onion, chopped
1 tbsp sunflower oil
2.5cm piece fresh ginger, finely chopped
1 heaped tsp turmeric
1 heaped tsp ground coriander
1 decent sized bunch fresh coriander, chopped
110g frozen peas
Couple of handfuls cashews
Put the quinoa into a fine mesh sieve and rinse it well, then put it to one side.
Put the onion in a pan with the oil over a medium heat for about 5 minutes until softened. Then add the ginger and spices for another minute or so. Stir around a bit and add the quinoa. Give it a couple of minutes to get thoroughly mixed, then add the water and half of the fresh coriander. Bring to the boil, then put the lid on the pan and leave to simmer until all the water’s been absorbed.
Add the peas now (and more water if necessary) and leave until the peas are cooked. It only takes a couple of minutes. Just before serving add the rest of the coriander and the cashews.