Nutty Curried Quinoa

Yes, okay, maybe not the most appetizing shot, food in a leftover container, but whatever, I was too busy eating it to photograph it right after I made it.

This was something I definitely made with trepidation, because the ingredients just did not seem to go together: quinoa, carrot juice, curry powder… and yet, they just made something delightfully nutty and delicious.  I highly recommend it – very healthy, high in protein, and gluten-free!

Nutty Curried Quinoa (4 medium-small servings)

Adapted from “Vegetarian Cooking for Everyone,” by Deborah Madison

Ingredients:

  • 2 tbsp. olive oil
  • 1 onion, diced
  • 1 c. quinoa
  • 2 tsp. curry powder (I couldn’t taste this enough, so I would recommend adding more to taste if needed)
  • 1 c. peas
  • 2 zucchini, diced – I didn’t have any, so left them out
  • 1 c. carrot juice
  • 2 tbsp. nut butter – I used almond

Directions:

  1. Heat oil in medium saucepan over medium heat.  Add diced onion and cook until soft and translucent, about 3 minutes.  Stir in quinoa, curry powder, peas, and zucchini.  Cook for 2 minutes, or until fragrant and golden brown.
  2. Add carrot juice and 1 cup water.  Bring to a boil, then lower the heat to low.  Cover, and cook for 15 minutes.
  3. Check to be sure that the quinoa is cooked through, then stir in nut butter, and season with salt and pepper to taste.

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