Make it yourself: Spiced quinoa
1 tablespoon salt
2 medium onions
4-5 large green chillies
200g cherry tomatoes
3 tablespoons grapeseed or light olive oil
2 tablespoons mustard seed
leaves from 4-5 sprigs of curry leaves
50g fresh coriander
100g roasted cashews
Pour the quinoa into a fine-mesh sieve and rinse under running water, rubbing the seeds together with your fingers. Drain and transfer into a large pot. Add water and salt.
Bring the water to a boil, turn the heat down to low and cook for 15 minutes, covered. Then move the pot off the stove and let the quinoa stand covered for five minutes. Spoon out into a large mixing bowl.
While the quinoa is cooking, prepare the other ingredients. Peel and finely chop the onions, slice the green chillies, and halve the cherry tomatoes. If they are large, quarter them.
Heat the oil in a medium frying pan over medium-high heat. Add the mustard seeds. They will start to pop. Stir them around the pan for about 30 seconds. Add the onions and turn the heat down to medium. Saute the onions until they are translucent, about a minute.
Add the curry leaves and saute another minute.
Pour the onion, mustard seeds and curry leaves over the quinoa; add the tomatoes. Finely chop the coriander and add that to the quinoa. Add the cashews. Toss everything together with fork and spoon. Serve.
Serves eight to 10 as a side dish.