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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 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)

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!

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  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • 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
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • 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
  • Resources
    • Newsletter
  • Contact