Tuesday, February 8, 2011


(photo is blurry from the steam!)
quinoa curry
  • 2 tablespoons canola oil
  • 1 onion, 1/4 finely diced, 3/4 coarsely chopped
  • 1 cup quinoa, thoroughly rinsed (some of the newer brands don't need rinsing)
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • salt & freshly milled pepper, to taste
  • 2 cloves garlic, chopped
  • 1 large zucchini, quartered and sliced
  • 3-4 large mushrooms, sliced
  • 1 cup carrot juice (i used 3 large carrots in a juicer, but you can also purchase carrot juice)
  • 1 cup peas
  • 1/4 cup thinly sliced scallions, including a little of the greens
  • 1/2 cup cashews, roasted and coarsely chopped (i used raw cashews, roasted on baking sheet in oven 10 minutes, then chopped in food processor)
  • 2 tablespoons chopped cilantro

    heat half the oil in a soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. 
stir in the quinoa, 1/2 tsp curry powder, and 1/4 tsp salt and cook for two minutes. 
add 2 cups boiling water and then lower the heat. 
cover and cook for 15 minutes.

    meanwhile, heat the remaining tbsp oil in a large skillet. 
add the chopped onion, garlic, zucchini, mushrooms, chili powder and remaining 1.5 tsp curry powder
cook, stirring frequently, over medium heat, for 5 minutes. 
add 1/2 cup water, the carrot juice, and 1/2 tsp 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 in soup plates, garnished with cilantro.
(i also topped mine with sriracha)

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