Curried Quinoa with Spring Veggies and Yogurt
This flavorful dish is full of the good stuff!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings.
- 1 1/2 cups quinoa
- 1 tablespoon olive oil
- 2 3/4 cups water
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 large carrots
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1 bunch scallions, washed and sliced (white and green parts)
- 1 - 2 cups snap peas, slivered (or shelled english peas)
- juice of 1 lemon
- a few handfuls of cilantro leaves, chopped
- 1/2 cup toasted almonds, chopped
- 1 cup plain, whole-milk yogurt
Cook the quinoa:
Soak the quinoa in cool water for 5 minutes or so. Strain in fine mesh sieve, give it another rinse, and drain well.
In a medium saucepan, warm the olive oil over medium heat. Add the quinoa, and cook, stirring, for about 5 minutes to toast slightly. Add the water, curry powder and salt, stirring once to combine. Bring to a boil, then cover and reduce the heat to low. Steam the quinoa for 15-20 minutes until it is tender and all the water is absorbed. Let stand off the heat 5-10 minutes, then uncover and fluff with a fork.
Prepare the veggies:
Meanwhile, grate the carrots on the large holes of a box grater. Warm the olive oil in a large skillet over medium heat. Add the carrots, curry powder and salt and cook, stirring occasionally, for 5-10 minutes, until crisp-tender. Add the scallion, and cook for a few minutes minutes until tender. (If using fresh shelled peas, add now and cook for a minute or two until tender. If using snap peas, add in the next step.)
Dump the quinoa into a large bowl and add the carrot-scallion mixture, snap peas and lemon juice, tossing gently to combine.
Serve warm or at room temperature with a generous scoop of yogurt, a sprinkling of almonds and a flurry of cilantro.
If your scallions seem at all sandy, clean them like so: rinse the scallions and cut off the roots. Slice the white and green parts thinly, and put in a medium bowl filled with cold water. Leave for a few minutes, swishing them around a bit, letting any sand fall to the bottom. Scoop out the scallions with your fingers, leaving the dirty bits behind.
Nutritional values are based on one of six servings.
Calories: 330kcal | Carbohydrates: 40g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 546mg | Potassium: 668mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7485IU | Vitamin C: 27.6mg | Calcium: 152mg | Iron: 3.6mg