Curry Quinoa Pilaf

Curry Quinoa Pilaf

Quinoa is such a great little seed. I like to make a huge batch at the beginning of the week and eat it just about every day! It’s a great source of complete protein and fiber. This Curry Quinoa Pilaf makes a tasty side dish, or scoop it on top of a big salad for lunch. I am very picky about curry powder, because every brand seems to have a completely different smell and taste. I don’t like it when the dominant spices are cumin, cinnamon, or anise. I like it more in the turmeric and coriander range. One brand that I really like is Spicely, they make the best curry powder I have tasted lately, and it’s organic.

Curry Quinoa Pilaf

makes about 4 servings

2 tbs coconut oil

1/4 c finely minced red bell pepper

1/4 c finely minced onion

1/4 c finely minced carrot

2 finely minced garlic cloves

2 dates, pitted and finely minced

1/4 c finely chopped walnuts

1 c quinoa, rinsed

2 c vegetable broth

2 tbs curry powder

1 tsp turmeric

salt to taste

After all your chopping, melt the coconut oil in a medium sized pot over medium heat. Once it’s crackling hot, add everything up to and including the walnuts. Stir fry it around for about 2 minutes. You don’t want everything to taste raw, but you don’t want them to be mushy. Set the vegetable mixture aside and fill the same pot with the vegetable broth and quinoa. Bring to a boil, cover, and reduce heat to low. Cook about 12 minutes. Once the quinoa is done, keep the flame on and add the vegetables back to the pot and all the spices, stirring constantly for about a minute or until the spices are well blended with everything else and fragrant. It tastes great cold too!


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