Quinoa Upma with Curry Nuggets

Yields: 10 Servings

Recipe by Flavor Explosions

Photo by the Hodo Kitchen

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Ingredients

• 3 (8oz) Packages of Hodo Thai Curry Nuggets Locate Product

• 12 oz quinoa

• 32 oz water

• 2 oz EVOO

• 1 oz cumin

• 1 oz black mustard seeds

• 6 oz onion, diced

• 1 oz curry leaves

• 1 oz ginger, grated

• 2 oz serrano

• 16 oz edamame

• 16 oz grape tomatoes

• 1.5 oz kosher Salt

• 2 oz cilantro, chopped

Instructions

1. Rinse quinoa. Drain.

2. Heat oil, add mustard, then cumin. Wait till spices pop. Add curry leaves

3. Add onions, ginger and chili saute till onion is translucent, add salt.

4. Add drained quinoa, sauté. Add water, bring to boil.Cover, then simmer on low 20 minutes. Fluff.

5. Add Hodo nuggets, edamame and tomatoes. Toss. Garnish with cilantro and nuts.