Since my constituents don't enjoy quinoa, I usually make it for myself. I think quinoa is awesome, and I could probably eat it for breakfast with butter and brown sugar on it. Or dessert.
This recipe has that satisfying curry taste without the gross feeling that can result from eating a ton of takeout Indian food. And it's really healthy, especially with the nuts and spinach. Quinoa cooks quickly, so it will be done by the time everything else is ready.
Quick and Easy Curried Quinoa
(serves 1 hungry person)
Ingredients:
- 3/4 c water
- 1/2 c quinoa
- 2 T lime juice
- 1/4 c raisins
- 1 c frozen spinach
- 2 T olive oil
- 2 shallots, diced
- 1-2 T curry powder
- 1 t garlic powder
- salt and pepper to taste
- chipotle tabasco and walnuts for garnish
Instructions:
- Combine the water and quinoa in a small pot with a lid. Cook on low heat, covered, until the water is absorbed, about 7-10 minutes.
- At this point the quinoa may be al dente. Add the lime juice, raisins, and spinach (and a can of tomatoes if you want), and cook, stirring, until the quinoa is tender (the extra liquid should do the trick).
- Meanwhile, cook the shallots, oil, and spices in another pot on high heat until the shallot begins to brown, about 3-5 minutes.
- Stir the shallot mixture into the quinoa and let stand for a minute or two.
- Top with walnuts and tabasco.
Enjoy,
Tofu
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