- 2 cups quinoa, uncooked
- 3 ½ cups water
- 2 Tbsp coconut oil or olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 1 cup raw almonds, chopped
- ½ cup Thompson raisins or dried cranberries
- 1-2 Tbsp mild curry powder (or hot curry powder if you like some spice)
- 2 tsp ground cumin
- ½ tsp each turmeric, ground cardamom or ground coriander
- 1 tsp sea salt (or more, to taste)
- ground pepper, to taste
- 1 cup fresh or frozen green peas
- 4 cups baby spinach (organic preferably – it’s on the Dirty Dozen)
- 1 small (14oz) can Eden Organic Garbanozo beans or 1 cup soaked & boiled dried garbanzo beans(optional)
– In a medium sized pot, cook 2 cups quinoa in 3 ½ cups water (and a pinch of salt) for 20 mins. Uncover when cooked, and allow to cool.
– Heat oil in a large skillet or pot over medium heat. Add the chopped onions, and sauté onions for 2-3 minutes.
– Then, add the sliced carrots and sauté for about 3-5 minutes, stirring often.
– Add almonds, raisins, spices & salt, and sauté 5 minutes more.
– Add cooked quinoa and peas (and garbanzo beans, if using), stir to coat ingredients evenly. (Add 1-2 Tbsp water, if quinoa is really dry, and/or 1 more Tbsp oil, if you think it needs it. You can also add more curry powder, if needed).
– Add in spinach and mix together well to wilt the spinach a bit (water from spinach will also help moisten the quinoa). Season with salt & pepper, and adjust spices to your liking.
– Serve and enjoy this dish – it’s a good one to add into the weekly dinner cycle!
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