CURRIED VEGGIES & QUINOA RECIPE

 

 

Serves 3-4 people

Author: Kimberly Snyder

Ingredients

• Curry Paste:
• 1.5 Tbsp turmeric
• 1.5 teaspoon cumin
• ¼ teaspoon cinnamon
• 1 teaspoon coriander
• 1.5 teaspoon paprika
• 1 Tbsp lime juice
• 1 Tbsp tamari (next to soy sauce in the market, but a gluten-free version, as soy sauce contains wheat)
• Vegetable Mix:
• 1 Tbsp coconut oil
• 1 head bok choy
• 1 large onion
• 1 large carrot, cut into smaller pieces
• 2 cloves garlic, chopped
• 1 large head of broccoli

Instructions

1. Bring quinoa to boil in two cups of water or broth.
2. Reduce heat and cover for 10 to 15 minutes.
3. Sauté onion and garlic with coconut oil for about two minutes. Add bok choy and sauté until bright green. Add carrots and sauté for another four minutes. Pour all but about one tablespoon of the curry sauce over veggies and mix. Add a dash of salt.
4. Add the remaining tablespoon of the curry mixture to the quinoa and fluff/mix with a fork.
5. Dip quinoa into bowls or onto plates and serve veggies on top.