Curry is one of those dishes that I don't make much but when I do I always ask myself, 'Why don't I make this more?'. I love the flavor ... slightly sweet and slightly spicy. It's such a great combination! Plus, it's so quick and easy to make! I love this recipe because I use it as a side dish or by adding a protein it's a full on meal (especially if it's Monday). The curry mixture is a little spicy for the kids but it's perfect because I make them a few extra vegetables and some Baked Tofu Bites. Then, Paul and I can add the tofu onto our quinoa and it's a full on entrée. We're all happy and well fed. Happy Monday!
Serves 3-4 depending on if you're using it as an entrée or side
Roasted Vegetable Coconut Curry Quinoa
1 1/2 c broccoli, stems and florets
1 medium red pepper, cut in matchsticks
salt and pepper
1 c quinoa
1 c coconut milk, regular or light
1 c water
2 garlic cloves, minced
1 t ginger
1 t tumeric
1/2 t curry
1/2 t salt
1/2 t pepper
1 1/2 c bok choy (kale or spinach work well too)
1/4 c chives, chopped for garnish
Preheat oven for 375º.
Mix together chopped broccoli and red pepper and lightly oil and salt and pepper. Bake for 15 minutes.
Meanwhile, in a pot, mix together quinoa, water, coconut milk, garlic, ginger, turmeric, curry, salt and pepper and bring it to boil. Once it has boiled, turn the heat to low and cover until quinoa has soaked up the liquid and it is light and fluffy.
Mix your greens into the quinoa. The heat from the quinoa will wilt the greens just enough.
Place quinoa on your plate and top with the roasted vegetables. If desired, top with your favorite protein ... I added some Baked Tofu Bites below. Garnish with fresh chives.