Creamy Curried Quinoa with Vegetables
Prep Time
10 minutes
Prep Notes
While this recipe has more ingredients that some of our recipes, you'll appreciate the fact that it comes together in less than 30 minutes and it is delicious. We enjoy this dish multiple times per month at our house because it is so flavorful and quick to make.
Cooking Time
20-30 minutes
Yields
4-5 servings
Ingredients
1 1/4 cups dry white quinoa
1 15-ounce can light coconut milk
1 cup of water
1/2 tsp. salt
1 tsp. of good quality curry powder (we especially like Maharajuah Curry at Spice & Tea Merchants
1/2 tsp. turmeric
Dash black pepper
2 tsps. toasted sesame oil
1/4 cup green onions, white parts only (save the green tops for garnish)
1 clove of garlic, crushed or minced
2 tsps., finely chopped or grated ginger
1 1/2 cups cauliflower florets
1 1/2 cups of broccoli florets
1 small red bell pepper, seeded and cut into strips
1 cup grated carrot
1/2 cup thawed, frozen green peas
1 tablespoon tamari
1 tsp. rice vinegar
Directions
Rinse quinoa thoroughly in a fine mesh strainer until the water runs clear. Don't skip this step or the grain will be bitter.
Transfer quinoa to a pot and add can of coconut milk, water, salt, turmeric, curry and black pepper. Bring to a boil.
Reduce heat to low, cover pot with lid and simmer for 15 minutes until grain is tender and fluffy. Turn off heat and let rest with lid on for 5 -10 minutes.
While the quinoa cooks, heat the sesame oil in a medium sized skillet. Add the onions, garlic and ginger. Sautee for a minute until the garlic is fragrant. If the garlic starts to burn, add a couple of tablespoons of water. Add all of the vegetables, tamari and rice vinegar and stir. Cover the pan with a lid and allow the vegetables to steam for 5-10 minutes. Uncover and stir every few minutes to ensure vegetables do not burn.
When the vegetables are cooked, fold in the cooked quinoa and toss gently. Top with chopped green onion. Toasted cashews or pumpkin seeds also make a great garnish.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to one month.