Curry Spiced Quinoa with Vegetables
This past weekend, my family celebrated my sonʼs birthday. Even though we eat healthfully most days, we believe in feast days, and by his request, we indulged in ice cream cake, macaroni and cheese sliders, and pizza.
On my way to the grocery store Sunday, I asked my daughter if she had any special requests. “Could we please have vegetables?” she begged.
I was happy to make this quinoa: flavorfully spicy without being hot, full of fiber, protein, vitamin C, calcium, potassium, beta-carotene, vitamin K, and lauric acid (helpful in preventing high cholesterol and high blood pressure). The coconut oil is key here, so donʼt substitute. It gives the final product a silkiness that other oils do not impart. Plus, it smells amazing in the pan! These also happen to be vital ingredients to help you run at your peak performance!
Adapted from The Beauty Detox Solution by Kimberly Snyder.
Leftovers make a great lunch, wrapped in a tortilla with some spinach or arugula and some toasted walnuts, or tossed with mixed baby greens (drizzle with olive oil and lemon juice; season with salt and pepper).
- 1 1/2 cups cooked quinoa *
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 tablespoon curry powder *
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons sea salt
- 1 yellow, orange, or red bell pepper, chopped
- 2 cups cauliflower, separated into small florets
- 2 cups broccolini, chopped into 1-inch pieces
Heat the coconut oil in a deep skillet or wide-bottomed wok. Add the onions and saute until the onions are translucent and beginning to take on color, about 10 minutes. Add the curry powder, turmeric, and salt. Saute until spices become fragrant, about 30 seconds. Add the pepper, cauliflower, and broccolini. Saute for about 10 more minutes, until the vegetables are tender, but still crisp and brightly colored. Add the cooked quinoa and toss until vegetables are evenly distributed and quinoa is hot.
* I cook my quinoa in my rice maker, using a 2:1 ratio of water to dry quinoa. Use your favorite method.
* Curry powders vary significantly. My favorite for this dish is Penzeys Sweet Curry Powder (it isnʼt actually sweet like sugar. It just has very little heat). Trader Joeʼs Curry Powder is also good, but not as layered.
Serve with a drizzle of sriracha or a sprinkle of crushed red pepper, if you like it hot.
Try this at home and let me know what you think in the comments below. I’m always open to your artistic food interpretation!