CURRIED QUINOA AND CAULIFLOWER
A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!
Provided by magpie diner
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Should be tender but still slightly crunchy. While that is cooking, cut up the cauliflower into small florets.
- Place the frozen peas in a colander. Drain the boiled quinoa over the peas and set aside. If you are making your broth using a powder, try to reserve 1-1 1/2 cups of this liquid to prepare your broth. (I put my measuring cup underneath the colander).
- Rinse out you pot/pan and dry it, returning it to the stove, and heating the oil over medium-high heat. Saute the onion and garlic for about 5 minutes until it starts to become translucent. Add in the whole spices and let them toast with the onions for about 30 seconds, then add in the rest of the spices and let them 'marry' for another 30 seconds or so. (Careful not to burn).
- Stir in the broth and bring to a boil. Add the cauliflower, cover and return to a boil. Once back to boiling, reduce the heat to about medium and let the cauliflower become tender, stirring occasionally. Adjust the seasoning at this point, the amount of salt required will depend on your broth. I like my cauliflower a little softer so this step takes about 8-10 minutes for me, but could be done as soon as 4 minutes - adjust the cooking time to your liking. Remove from heat once done.
- Put the plain yogurt into a bowl and temper it by adding a few tablespoons of the cauliflower liquid into it. Then add the yogurt mixture to the cauliflower. (This is so the yogurt doesn't curdle). Fold in the quinoa and the peas, then the cashews and cilantro. Check seasoning again.
- Serve with some chutney on the side and enjoy! Note -- I have made this using part millet as well. You just have to adjust the cooking time as millet takes longer than quinoa by about 5 minutes.
Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 3.4, Cholesterol 1.2, Sodium 68.6, Carbohydrate 51.6, Fiber 9.6, Sugar 8.4, Protein 15.3
CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)
This salad has a very subtle curry flavor and is rich in protein. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, place quinoa and water and bring to a boil.
- Reduce heat, add carrots and curry powder and cover.
- After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
- Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
- In a small bowl, mix olive oil, lime juice, salt and pepper.
- Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
- Infuse love and refrigerate for several hours or overnight.
Nutrition Facts : Calories 281.1, Fat 13.1, SaturatedFat 1.7, Sodium 418.4, Carbohydrate 34.8, Fiber 5, Sugar 8.4, Protein 9
CURRIED QUINOA
My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.
Provided by Debbwl
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
- Add curry powder and toasted Quinoa , stirring for 1 minute.
- Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
- Stir in peas, apricots, almonds, raisins, or cranberries and serve.
RAW FOOD: ALMOND-BASED BERRY SMOOTHIE
I saw this recipe on a raw food lecture video. Although, I don't follow the raw food diet, I like some of the recipes. This one is good because it's dairy-free and sugar-free. I've also used kiwi in place of the berries with good results. (Prep. time doesn't includ soaking time.)
Provided by MissLinguist
Categories Smoothies
Time 7m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Drain and rinse almonds.
- Put all ingredients in a blender. I put them in in order, and I never have a problem with the dates getting stuck in the bottom.
- Pulse until the chunks are broken up. Then blend until smooth.
- Makes 2 servings. I eat one serving, and save the other for the following day. The banana will cause some discoloration in the saved serving, but the taste is still good.
Nutrition Facts : Calories 355.1, Fat 18.8, SaturatedFat 1.5, Sodium 119.8, Carbohydrate 45.1, Fiber 8.7, Sugar 25, Protein 9.4
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