Curried Quinoa with Vegetables

Curried Quinoa with Vegetables 2

Are you a curry fan like I am? There is something very comforting about curry dishes. Maybe it has to do with the anti-inflammatory properties found in the spice itself. Curcumin, which is found in the curry spice and turmeric, has been found to ease pain in the body and is a powerful antioxidant. Awesome! I love this simple Vegetable Coconut Curry, Curried Cauliflower, Curried Cauliflower SoupSpicy Curry Sauce, and this Curried Quinoa Salad is one of my all-time favorites! I really do like curry don’t I?!! This recipe is simple and can be made in 30 minutes. It is very versatile too because you can add in whatever vegetables you have on hand. I simply looked in my fridge and used what I had – carrot, celery, zucchini, and kale. I love the flavors in this dish that blend so well together. This dish will last about 4 days in the fridge, so it is a great lunch to make for the week! Enjoy!

Curried Quinoa with Vegetables

Curried Quinoa with Vegetables 3

1 1/4 cups dry quinoa
1 14-ounce can light coconut milk or 1 3/4 cups almond milk
1 1/4 cups water
½ teaspoon sea salt
1 teaspoon curry powder
½ teaspoon turmeric
1/4 teaspoon freshly ground black pepper
2 teaspoons sesame oil (optional)
¼ cup green onions, white parts only (use the green tops for garnish)
1 clove garlic, crushed or minced
2 teaspoons finely grated ginger (I like to use my microplane)
4 cups chopped vegetables of choice
½ cup thawed, frozen green peas
1 tablespoon coconut aminos
1 teaspoon coconut vinegar

Place quinoa in a medium sized pot with a lid and add coconut milk, water, salt, curry, turmeric and pepper. Bring to a boil. Reduce to a simmer, cover, and simmer for 20 minutes. Turn off the heat and allow the quinoa to rest for 10 minutes. While the quinoa cooks, heat the oil in a medium sized skillet or sauté pan. Add the onions, and ginger. Saute for a few minutes, until the onions start to become translucent. Add in some water so that the onions don’t stick to the pan. (You can dry saute the onions and ginger and add in water instead of using oil) Add in the garlic and cook for about 30 seconds, until very fragrant. Add the vegetables and saute for a few minutes. Cover the pan with a lid and allow the vegetables to steam cook for about 5 minutes – add in some water and watch the vegetables so that they don’t burn. When the vegetables are tender, add in the coconut aminos and coconut vinegar and add them to the quinoa. Mix the vegetables in with the quinoa and transfer to a large serving bowl. Garnish with chopped green onion tops and sesame seeds or sliced almonds. (Adapted from Recipe Source: The Full Helping)

 

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