Curried Quinoa [Vegan]

PICTURE THIS: A colourful, healthy dish of quinoa and veggies topped with a sprig of fresh cilantro served on a crisp white dish. You are going to have to mentally picture this dish because on a recent trip to Jackson Hole Wyoming (which was beautiful) a grizzly bear stole my camera…not really I just forgot it there but don’t worry it’s coming in the mail. Anyways I whipped up this quick and easy quinoa dish for my family after a hard day of work. Even my brother who is fundamentally against health food enjoyed it.

Curried Quinoa 

3/4 cup dry quinoa
1 1/2 cups water or vegetable broth
2  shallots chopped (or 1/2 an onion)
2 cloves garlic (minced)
2 carrots (grated)*
1 zucchini (grated)*
5 stalks asparagus (chopped)*
1 tbsp vegetable oil
1 cup chickpeas (pre-cooked)
1/4 cups raisins
2 tbsp lemon juice
3 tsp mild curry powder
salt and pepper to taste
cilantro (for garnish)

*Note: You can replace these veggies for your favourites.


1. Combine quinoa and water or broth in a saucepan and leave on medium-low heat covered until cooked (about 10-15minutes).

2. Meanwhile, heat vegetable oil in pan and saute shallots and garlic until slightly browned, then add asparagus and cook until tender.

3. Add remaining ingredients and stir on low heat until everything is warm. Remove from heat and cover for 3 minutes. Garnish with cilantro and serve as a main or side dish.



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