Curried Quinoa
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This is a great dish to bring cold to a summer picnic or potluck or served as a warm side dish anytime of year. It's been my go-to for over 20 years and it's always a big hit. This recipe makes 4-6 servings.
1 large onion, chopped 3 cloves garlic, minced 1 T curry (I tend to use up to 3 tablespoons - it depends on what kind of curry you're using) 1 T fresh ginger grated, or 1 tsp powder pinch cayenne 2 1/2 cups chicken or vegetable broth 1 cup uncooked, rinsed quinoa (I generally use white quinoa, but a combo red and white works great) 1/2 cup golden raisins 1/2 cup dried apricots (I substitute dried cranberries) 2 cups frozen peas (fresh if they're not in season) |
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Cook the onion, garlic, and spices in 1/2 cup of the broth for 5-10 minutes, or eliminate the broth and cook them in a tablespoon of coconut oil.
Stir in the remaining 2 cups of broth, rinsed quinoa, and dried fruit. Bring to a boil and simmer for 20 minutes or until all the broth has been absorbed into the quinoa.
Stir in the peas.
You can thank me later!
Stir in the remaining 2 cups of broth, rinsed quinoa, and dried fruit. Bring to a boil and simmer for 20 minutes or until all the broth has been absorbed into the quinoa.
Stir in the peas.
You can thank me later!
