1 cup very hot vegetable broth or water
salt and pepper to taste
1 teaspoon Garam Masala
Set Sun Oven out to preheat. Have handy two sheets of aluminum foil, a dark dish towel, and a lid.
Melt the coconut oil over medium heat in a large pot. Add the cumin seeds and sauté until lightly toasted, about 2 minutes. Add the coriander and the turmeric and sauté for about 1 minute. Stir in the onion and cook stirring often until softened, about three minutes. Do the same with the carrot followed by the quinoa. Stir in the pistachios, season with salt and pepper. Pour the hot broth or water over the quinoa, stir quickly to combine. Cover with the sheets of aluminum foil, dish towel, and lid. Transfer immediately to the Sun Oven an cook until the liquid has be absorbed, about 40 minutes. Remove the pot from the Sun Oven. Remove the foil. Cover the pot with the dish towel and lid and let rest for 10 minutes. Sprinkle with Garam Masala and fluff with a fork before serving.
Makes 4 servings.