Quinoa Curry Bowl
By Cathy Fisher
This quick and easy dish uses stir fry frozen vegetables, along with fresh ginger and garlic. Frozen veggies can be a healthy and delicious meal addition. Look for 100% frozen vegetables without any added salt or oil.
Prep Time: 5 min
Cook Time: 20 min
1 Stir the water, quinoa, granulated onion, and 1/2 teaspoon curry powder together in a medium saucepan, and bring to a boil. Reduce heat to a low simmer and cook covered with a tight-fitting lid for 15 minutes.
2 While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat covered so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.
3 When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 teaspoon curry powder, and cook stirring for 1 to 2 minutes. Remove the pan from the heat and add the tahini, adding a little water as needed to mix thoroughly. Stir the quinoa into the vegetables. Serve as is or with diced avocado and/or sesame seeds on top.
Notes: I use a “stir fry” blend with this recipe, but any 16-ounce bag of frozen vegetables may be used. Also, feel free to toss in any favorite fresh vegetables, too, such as zucchini, cabbage, greens (kale, chard, spinach), or green onions.
4 Quinoa is sold as a dry grain, and comes in white/yellow, red, and black. Use any color you like or a mix. (Two-and-a half cups of cooked rice may also be used in place of the cooked quinoa.)