Hi everyone! It’s been a while since my last post but I’m almost all set up in my new apartment now, so I should be able to get a bunch of new recipes posted before the end of the year. Can you believe it’s already the middle of November? Time flies!
Because it’s made up of pantry staples, this recipe is easy enough to pull together, even for a basic kitchen like mine is right now!
For the veggies, I used carrots and a mixture of kale and spinach, however frozen green peas, butternut squash, cauliflower, broccoli or mushrooms would be equally delicious.
March 3, 2014 – This recipe (along with my Quinoa Falafel with Avocado Tahini Dressing) was featured in the March/April 2014 issue of Go Gluten Free Magazine. It’s so cool to see my humble little recipes in print :)
- 1 cup quinoa, rinsed & drained
- 1 can (400ml) coconut milk
- 1 can (400ml) diced tomatoes
- 3 tbsp curry powder
- 2 tbsp ketchup or tomato paste
- 2 tbsp coconut oil (or other vegetable oil)
- 1 large onion
- 1 clove garlic, minced
- 1 carrot, diced
- 1 can (400g) chickpeas, drained
- 2 large handfuls of chopped spinach or kale
- ½ tsp crushed red chili pepper
- salt and pepper
- cilantro (fresh coriander) (optional)
- In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
- While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
- Add the carrot and saute for a couple minutes.
- Add the chickpeas and cook for another couple minutes.
- Add the spinach/kale and cook until wilted, about a minute.
- Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.