Curried Quinoa with Blueberries and Snap Peas
Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.
1. Melt 2 Tbs. coconut oil in large saucepan over medium-high heat. Add quinoa and curry powder. Sauté 1 to 2 minutes, or until lightly toasted and fragrant. Add 4 cups water and salt (if using), and bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed. Remove from heat, and keep covered.
2. Melt remaining 2 tsp. coconut oil in medium skillet over medium heat. Add shallot, and sauté 2 minutes, or until translucent. Stir in snap peas, and sauté 5 minutes. Add blueberries, and cook 30 seconds, or until warmed through.
3. Combine blueberry mixture and quinoa in large bowl. Serve dolloped with yogurt and sprinkled with mint and cashews.
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