1bunch scallions, washed and sliced (white and green parts)
1 - 2cupssnap peas, slivered (or shelled english peas)
juice of 1 lemon
a few handfuls of cilantro leaves, chopped
1/2cuptoasted almonds, chopped
1cupplain, 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.