Ah, spring. The sun is shining, the birds are chirping, there’s still a little nip in the air and you’re pretty much tired of eating soup to survive the cold Northwest winters.
Well, you’re in luck.
This delicious curried quinoa is a great first step to begin the transition from heavy winter meals to light and flavorful veggie-filled spring meals. It’s a dish that will leave you full, but also light enough you’ll go back for seconds. This meal is based off this Indian Curry Quinoa dish.
o 2 tablespoons oil
o ½ medium yellow onion, diced
o 1 carrot, thinly sliced
o 2 cloves garlic, diced
o 1 bell pepper, chopped
o 1 zucchini, diced
o 1 can chickpeas
o 1 cup quinoa
o 1 can diced tomatoes
o 1 can coconut milk
o 2 tablespoons curry (Or two blocks)
o ½ cup cilantro
o 1 cup spinach
o Sriracha (optional)
Step 1: Heat oil in large pot over medium-high heat
Step 2: Sauté onions, garlic and carrots until translucent
Step 3: Add zucchini and bell pepper
Step 4: In sauce pan over high heat mix quinoa, tomatoes (with juice), coconut milk and curry to a boil.
Step 5: Turn heat down to lowest setting and cover with lid. Leave for 15 minutes.
Step 6: Add chickpeas to vegetable mixture.
Step 7: Combine quinoa and vegetables in large pot.
Step 8: Add cilantro and spinach to mixture. Garnish with cilantro and Sriracha.