I don’t really like quinoa a whole lot but this was super tasty and satisfying.

 modified from Deborah Madison’s recipe in "Vegetarian Cooking for Everyone"

2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup peas
1/4 cup thinly sliced scallions, including a little of the greens
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro (optional)

Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1 ½ teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook for 15 minutes.

Meanwhile, heat the remaining tablespoon of oil in a 10-inch skillet.  Add the chopped onion, zucchini, and remaining 1 ½ teaspoons curry powder.  Cook, stirring frequently over medium heat for 5 minutes.  Add ½ cup water, and ½ teaspoon salt.  Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more.  Stir the vegetables and cashews into the quinoa.  Taste for salt and season with pepper.  Serve garnished with cilantro.

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