Quinoa Upma With Curry Nuggets

• 12 ounces quinoa
• 32 ounces water
• 2 ounces extra virgin olive oil
• 1 ounce cumin
• 1 ounce black mustard seeds
• 6 ounces onion diced
• 1 ounce curry leaf
• 1 ounce ginger grated
• 2 ounces serrano chili
• 24 ounces Hodo Soy Spicy Curry Nuggets
• 16 ounces edamame
• 16 ounces grape tomatoes
• 1 1/2 ounces kosher salt
• 2 ounces cilantro chopped

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, saute. Add water, bring to boil.Cover, then simmer on low 20 minutes. Fluff.
4. Add Hodo tofu nuggets, edamame and tomatoes. Toss. Garnish with cilantro and nuts.

quinoa, water, olive oil, cumin, black mustard seeds, onion, curry leaf, ginger, serrano chili, curry, edamame, grape tomatoes, kosher salt, cilantro

Taken from www.yummly.com/recipe/Quinoa-upma-with-curry-nuggets-361107 (may not work)