Tag Archives: quinoa

Veg and coconut quinoa curry

8 Jun

Whenever I’m up in the mountains, all I want to do is warm the kitchen with wholesome, hearty cooking.

On my train trip up to the Hunter, I was flipping through the latest issue of Wellbeing magazine and landed on a page filled with healthy recipes from Lee Holmes.

So last night, I grabbed a pan and raided the cupboards to come up with a delicious variation of Lee’s Vegetable Quinoa Curry.*

Apologies for the dodgy pic – I’m without Instagram!

What you need

  • 1C quinoa
  • 2 1/2C green beans
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 brown onion
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp tumeric powder
  • 1 tsp sea salt
  • 1 2/2 Tbs coconut oil
  • Half a head of cauliflower, chopped into small florets
  • 1/2C cashews
  • 4 carrots, peeled & thinly sliced
  • 2C water
  • 2C coconut milk
  • 1C coconut cream
  • 2/4 C chopped coriander
How to make it
  • Fill a saucepan with water and bring to the boil
  • Add quinoa and cook for 5 mins
  • Add the beans and cook for another 5 mins, then drain and place aside in a colander
  • In a frypan, saute the garlic, ginger and onion in coconut oil
  • Push the sauteed ingredients to the side of the pan
  • In the pan, toast the coriander, tumeric and coriander for a few mins. Stir consistently
  • Add the cauliflower, cashews and carrots. Stir fry for a few mins
  • Add the water and bring to the boil
  • Reduce the heat to a simmer
  • Add the coconut milk and stir through. Cook from about 10 to 15 mins
  • Turn off the heat and stir the fresh coriander through
  • Fold through the quinoa and green beans
  • Add a good dash of coconut cream and sea salt
  • Bring the pan back up to a simmer and add salt and pepper to taste
  • If  needed, add more fresh coriander and a few tsps of cumin
I then stirred through another blob of coconut cream to thicken the curry and add more flavour. A few more dashes of salt can also boost the taste.
It’s delish!

* Lee Holmes’ original recipe can be found on page 122 of issue 138 of Wellbeing Magazine.

Why I’m keen for quinoa

24 Apr

Note. Do not eat this much quinoa in one sitting. You may explode.

A few months ago, when I was trying out a sugar-free diet (it didn’t last long – I blame Reese’s miniatures. You can read about it here) I stocked up on boxes of quinoa (pronounced keenwa).

Don’t ask my why. I guess I thought a global shortage was imminent and I needed to hoard the stuff, lest anyone else get their greedy paws on it. No! My quinoa!

So I was digging around in the pantry last night, looking for something to accompany the two lamb chops sizzling under the grill. Then I saw it – a big box of red quinoa. Unopened. Neglected. All healthy and smug. I cracked the box open and decided to cook it up.

I bunged half a cup of the rich red seeds into the pot, added some chilli flakes and stirred away. Within minutes, I had a nice little spicy side dish.

It made a refreshingly light change from heavy rice or stodgy cous cous, which is, like soooo 2009.

Here are some other reasons to tuck into this little ‘superfood’:

1. Originating from South America, the seed was used by the Incas to boost their stamina. It’s like a natural steroid, ya’ll!
2. It’s protein-packed with all nine essential amino acids. So you stay fuller for longer, without the carb bloat.
3. Your heart will love it, as it has a high fibre and magnesium content and may help reduce cholesterol and blood pressure.
4. It looks pretty. Well, for a grain.

I’m now on the hunt for some delicious quinoa recipes – please let me know if you have a fave. 🙂

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