I have to admit that yesterday’s hot yoga did make me feel better, at least for a while. I mean who wouldn’t after an hour and a half in a 115 degree room doing assorted forward and backward bends while dripping with sweat? Gotta love it.
I came home and drank what probably amounted to a couple of gallons of water and realized I was famished. I felt that now familiar inspiration to cook something unfamiliar and decided to try out this new (and awesome) dish. Thank you allreceipes.com for the inspiration!
Sweet Curry Quinoa
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups veggie stock
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts
1/2 cup raisins, soaked in hot water and drained
1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened, about 5 minutes. Stir in the quinoa, curry powder, pepper, cumin, cinnamon, and veggie stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer 15-20 minutes until the quinoa is tender. I don’t like my quinoa too soft so keep tasting to make sure you don’t overcook.
2. While it’s cooking grab the pine nuts and toast them in a pan (they have enough natural oil no need to add anything). Be careful as it’s super easy to burn these guys.
Now’s a good time to drain and rinse the beans and rehydrate the raisins too.
3. Once the quinoa has finished cooking, stir in the beans, pine nuts and raisins – stir until everything’s warmed through.
Viola! Insanely delicious and nutritious lunch!
I’m off to continue nursing this cold. Hot tea is my best friend this weekend.
Have a lovely Sunday!
