stormyheart: (bunneh!)
I made what I'm calling "vegan curry quinoa" for dinner tonight, and the results were a resounding 4 out of 4 on the yumm-o scale!

I made this on the fly in my kitchen, so except for the quinoa and water, the measurements are very approximate. This makes enough for 2-3 people, and could be easily doubled/tripled.

1/2 cup red quinoa
1 cup water
~1/2 tsp sea salt
~1/2 tsp curry powder
~1/8 tsp paprika
~1/8 tsp ground coriander
1/2 onion (I used a Spanish onion), chopped finely- to moderately-coarse
~ 1/2 cup broccoli, chopped finely- to moderately-coarse (feel free to substitute another veggie or two)
a hunk of frozen chopped spinach (I cut about a 1-inch slab off one of those frozen blocks)
small handful of pine nuts

- Toast the quinoa on medium heat with a little bit of olive oil in the pan until you hear them start to pop.
- Add the water to the quinoa and bring to a boil.
- Add the spinach, stir it in until the hunks are broken up, and reduce to a simmer. Add the salt, coriander, most of the curry powder, and half of the paprika. (For the paprika, I gave the shaker a couple good shakes).
- While the quinoa is cooking, stir-fry the onion and broccoli with olive oil.
- When the veggies are mostly cooked, add the pine nuts, the rest of the paprika (another couple shakes from the shaker), and the rest of the curry powder (I think I gave the shaker about 4 or 5 shakes. It doesn't need to be a lot, just enough to give them a nice yellowish color). Stir fry for a few more minutes.
- Once the quinoa has absorbed all the water, fluff with a fork (like rice), mix the veggies in, and enjoy warm.
stormyheart: (Default)
Three-grain tempeh (whole soybeans, millet, and rice) stir-fried with veggies, garlic, and teriyaki sauce, served over brown rice.

oh YUM. =)

And it's detox-a-rific!


stormyheart: (Default)

September 2013

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