Quinoa Curry

ONE

2 T. vegetable oil
1 small onion
1 clove garlic, chopped
1 T. chopped ginger
1 T. curry paste, or to taste
1 T. garam masala, or to taste

TWO

1 1/2 cups vegetable stock
1 cup canned diced tomatos
2  medium sweet potato, diced small
15oz can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste

THREE
2/3 cup quinoa

FOUR
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

Add 3 T of water to large saucepan or Dutch oven over medium heat. Add ONE. Cook, stirring occasionally, over low heat and covered, until onions start to soften, about 3 to 5 minutes. Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding more stock or water if it looks too dry. Right before serving, stir in the spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

Recipe from In the Kitchen With Stefano Faita

Quinoa and Black Bean Veggie Chili

1 cup uncooked quinoa, rinsed well

ONE

1 onion, chopped
4 cloves garlic, chopped

TWO

1 T chili powder
1 T ground cumin

THREE

2 cups water
1 (28 oz) can crushed tomatoes
2 cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 chipotle peppers in adobo sauce, minced
1 t dried oregano
1 t salt and ground black pepper to taste

FOUR
1 cup frozen corn
½ cup fresh cilantro, chopped

Cook the quinoa in a rice cooker (2 cups of water) and set aside.

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Add THREE. Bring to a simmer over high heat, then reduce heat to low, cover, and simmer 20 minutes. After 20 minutes, stir in the reserved quinoa and corn; heat through, about 5 minutes. Remove chili from heat and stir in the cilantro to serve.

Recipe from Alma Bye

Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest

Quinoa Curry

ONE
1 small onion, chopped
 4 cloves garlic, pressed

TWO
1 T. chopped ginger
1 T. curry powder
1 T. garam masala




THREE
2 cups vegetable stock
1 cup diced tomatoes (canned is fine)
2 medium sweet potatoes, diced into tiny cubes
15oz  chickpeas, rinsed and drained if canned
Salt and pepper, to taste
1 cup chopped kale

FOUR
2/3 cup quinoa


FIVE
Juice of 1/2 lime
 chopped fresh cilantro, to taste

In a big pot or Dutch oven, saute ONE until translucent in a bit of water, over low heat and covered. Add TWO and cook, stirring, for 3 more minutes. Add THREE  and bring to a boil. Reduce the heat and add FOUR. Simmer for about 40-50 minutes adding more water if needed, until the potatoes are tender. Add FIVE and adjust seasonings. Serve warm.

Quinoa and Vegetable Salad

3/4 cup quinoa

1 1/2 cups water

1 cup corn kernels (freh, frozen, or canned)

1 cup onions, chopped

3 garlic cloves, minced or pressed

1 tsp olive oil

1 cup chopped bell peppers

2 cups zucchini or squash, diced

28oz can chopped tomatoes

(raisins, optional)

1 tbsp chopped fresh cilantro (or more, to taste)

1 tbs chopped fresh basil (or more)

salt and pepper, to taste

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Rinse the quinoa in a strainer and let it drain. Put the water and quinoa in a saucepan and cover and simmer for 15-20 minutes until tender and fluffy. If frozen or fresh, add the corn after the quinoa's been cooking for 10 minutes (if canned, add after the quinoa's cooked).

in the meantime, sauté the onions and garlic, covered, until translucent. Add the peppers and zucchini and cook for 5 more minutes. Add the rest of the ingredients and simmer for about 10 minutes. Serve warm cold.

Original from  Moosewood Low-Fat Favorites