Curry Quinoa and Seasonal Vegetables
Although the weather here in New Jersey has been getting verryy hot, I still like to cook using the stove and make some delicious stir fry’s. I whipped this dish up last week and loved how it turned out. This recipe is completely gluten and dairy free and perfect for lunch or dinner, served with a salad. You can even add chickpeas or organic chicken if you’d like. Feel free to sub the quinoa for brown rice but you may not want to after you know the benefits of this tasty whole grain..
Not only is it a complex carb and gluten free, but quinoa is also a complete protein that contains all essential amino acids. Quinoa is also high in minerals such as calcium, phosphorous, potassium, magnesium, iron, and zinc.
I like to add quinoa to most of my stir-fry’s, make it into a salad, or use it as a side dish. In the recipe below, I used cumin and curry to spice up the dish. I also added turmeric for its anti-inflammatory effects and health properties. Turmeric helps to cleanse the blood. It keeps red blood cells from clumping and increases circulation. Just a little bit of turmeric goes a long way!
In this recipe I used vegetables that are in season but feel free to use any vegetable you’d like. Broccoli, carrots, snap peas, and cauliflower are all excellent options.
Hope you ENJOY!
1 tablespoon of coconut oil
1 – 1 1/2 cups of cooked quinoa
Organic vegetable broth
1 medium yellow onion, chopped
3 large pieces of fresh garlic, minced
1 medium zucchini, chopped
1 green pepper, seeded and chopped
1/2 of 1 small eggplant, chopped
1 tablespoon dried basil leaves
1 tablespoon cumin
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon sea salt
hot pepper flakes (optional)
fresh cilantro (optional)
fresh ground black pepper, to taste
In a medium wok or saute pan add the oil and onion. Saute the onions on medium heat until they begin to carmelize, roughly 10 – 12 minutes. After the onions are translucent and have a beautiful caramel color to them, add the garlic and saute for 2 minutes (be careful that the garlic doesn’t burn). You can also add a couple of dashes of the red pepper flakes when you add the garlic if you’d like.
Next, add the zucchini, pepper, eggplant, and remaining spices. You may also need to add a few tablespoons of vegetable broth to the pan to prevent the veggies from sticking. Cook the vegetables on low to medium heat for 10 – 15 minutes or until the vegetables are tender. Turn off the heat and add the cooked quinoa and cilantro and stir until everything is thoroughly combined.