I want to share with you one of my quinoa recipes that I usually love to serve someone who is eating quinoa for the first time. The first recipe is my quinoa salad recipe in my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes. The second recipe Curry Quinoa with Broccoli, is another favorite, which is always a winner for my guests. Seriously though, every single time I make a new recipe with quinoa, I’m convinced that its the best way to prepare it. You have to try my Southwestern Quinoa Bake. I have been cooking less brown rice lately and more quinoa in the dishes that I normally use brown rice. Its cooks way faster and it is full of nutrients. I love the fact that quinoa is a complete protein and its not a true grain but a seed. Its naturally gluten-free, cooks in 15-20 minutes. Its high in fiber, iron, calcium and it is a good source of magnesium, copper, manganese and lysine. I also like to add small pieces of organic baked tofu nuggets as well which takes this dish to another level, or add chickpeas. For this recipe, I made my own curry powder, but store bought one is just as good.
How do you like your quinoa?
- 1 cup dry quinoa (3-4 cups cooked)
- 2 cups water or vegetable stock
- 2 tablespoons coconut oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 spring onion, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon sea salt
- 2 cups broccoli florets, chopped in bite size pieces
- 1 cup Baked Tofu Nuggets (optional)
- Pinch cayenne pepper, opt
Rinse quinoa using fine mesh strainer. Place quinoa and water in a medium pot on medium high heat, bring to boil. over Reduce to simmer, cover pot and cook for 20 minutes or until quinoa is tender. Fluff with fork and remove from heat. Steam broccoli using a steamer basket or a small pot with boiling water, remove from heat.
Heat oil in a large saucepan on medium heat, add onions and cook until soft about 3 minutes. Stir in garlic, ginger, and spring onions. Add curry powder and salt, cook for 1 minute. Stir in quinoa to fully coat, then stir in broccoli, tofu nuggets and cayenne. Serve immediately.