Ingredients
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2 cups quinoa
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2 cups water or 2 cups vegetable broth
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1⁄4 cup olive oil
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1 teaspoon white wine vinegar
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2 teaspoons curry powder
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1⁄4 teaspoon turmeric
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1⁄2 teaspoon sea salt
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1 teaspoon black pepper
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1⁄2 cup grated carrot
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1⁄2 cup grated zucchini
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1⁄2 cup chopped parsley
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1⁄2 cup cranberries or 1/2 cup raisins
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1⁄4 cup blanched sliced almonds
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3 scallions
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1⁄4 cup diced red onion
Directions
Prep Time: 20 m | Cook Time: 30mins | Serves: 4
Curry Quinoa With Almonds and Cranberries, Very simple, healthy and delicious meal If you like quinoa, you’ll love this I’ve brought it to many potlucks; it always gets positive remarks I sometimes leave out the red onion for those you don’t like uncooked onions Be creative with this recipe You can add or subtract any veggies ”, I love this idea! I added extra curry powder, some cumin, ginger, garlic, sugar, salt, & pepper , This is a real crowd pleaser! The basic recipe says the yield is 4 servings, however that must be as a large main dish As a side it goes much farther I doubled the recipe and made only two changes – I left out the red onion and used only one shallot (according to the grocery receipt it was about 2 5 oz) The group loved it! Leftovers reheat well, too!
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Steps
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1
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Place quinoa in medium bowl and soak for at least 1 hour, then drain liquid. |
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2
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Boil water or broth and add quinoa, cover, and cook for 20 minutes. |
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3
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In a blender add olive oil, vinegar, curry, turmeric, sea salt, and pepper. |
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4
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Pour this onto the cooked quinoa. Add grated vegetables, parsley, almonds, raisins, scallions and red onions; mix well and taste for seasonings. |
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5
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Serve warm or at room temperature and enjoy. |
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