Divinely Nourishing
  • Home
  • Offerings
    • Mentoring Sessions
    • Complimentary Consultation
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing >
        • My First Gateless Writing Salon
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Books, Podcasts, Videos, Websites
    • Testimonials
    • FAQ
    • Labryrinth
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte

Curried Quinoa

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 25 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 garlic 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 (or fresh if they're in season)

Curried Quinoa with green peas in a small serving bowl.
Bowl: www.greeenbridgepottery.com
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!

HOME
ABOUT
MENTORING
GATELESS WRITING SALONS
BLOG
FAQ
REFERENCE MATERIAL
RECIPES

CONTACT
Picture
Picture
Picture
DIVINELY NOURISHING NEWSLETTER
Picture
Deborah Cort, LLC - Divinely Nourishing
Please use your discretion when using any information or recipes shared on this website.
I have no affiliations with any product listed on this website unless specifically indicated in the description.
©COPYRIGHT 2023 ALL RIGHTS RESERVED
Photo Credits
Website Accessibility
Privacy Policy

  • Home
  • Offerings
    • Mentoring Sessions
    • Complimentary Consultation
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing >
        • My First Gateless Writing Salon
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Books, Podcasts, Videos, Websites
    • Testimonials
    • FAQ
    • Labryrinth
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte