Wednesday, March 4, 2009

Curried Quinoa Stew

2 tbsp Olive Oil (Organic Unrefined)
1/2 c Quinoa
1/2 med Onion (chopped)
1 Lg Carrot (chopped)
1 Lg Parsnip (chopped)
1 sm squash (sliced)
2 Stalks Celery (sliced)
1/2 can Corn
2 cups Water
1/2 cup Light Coconut Milk
2 tsp Curry Powder
2 tsp Cumin
Sea salt and Pepper to taste
1 Cinnamon stick

Heat the oil in a medium size pot, then add the onions and brown. Add the remaining vegetables (except for the corn) and the seasonings, and cook for about 2 minutes. Add the quinoa and cook for another minute. Add the water, coconut milk, and cinnamon stick and bring to a boil. Let simmer until quinoa has absorbed the water.


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