Curried Quinoa with Cashews

- 1 tbsp. coconut oil
- 2 1/4 cups water (or low-sodium vegetable broth)
- 1 cup quinoa
- 2 clove garlic, minced
- 1 small onion, chopped
- 1 zucchini, sliced julienne
- 1 can garbanzo beans, rinsed
- (optional) Grape tomatoes or sweet red pepper, chopped
- 1 tbsp. each of curry powder and turmeric
- 1 tsp. of cayenne pepper, crushed red chili pepper, and sea salt

1. Heat oil in a large skillet over medium heat. Add onion, zucchini and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted.

2. Pour water or broth into the pan and bring to a boil. Reduce heat and stir in salt and curry, turmeric, chili pepper, and cayenne powders; cover and simmer until tender, about 20 minutes.

3. Stir in garbanzo beans and tomato or red pepper. Heat for about 5 more minutes.

4. Lightly toast cashews. Sprinkle cashews over quinoa, season to taste with salt and pepper and serve!

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