September 17, 2012

Veggie Curry Quinoa with Nuts (optional)

Getting my cooking legs back under me after 6 weeks of recovery time from surgery. Did I already tell you how hard it was to not cook for myself for all that time?

There's a whole other post about that one...

But last week, I found myself with a cup of quinoa, some zucchini and some other stuff. I trusted my gut that I could make something healthy and delicious, as long as I took the inner critic out of the situation.

You know the one I'm talking about? The one who says, "oh, that won't be good enough. It's not pretty. It's not from a recipe."

Screw that. As long as it has a lot of veggies, some healthy fats, I'm good to go. Some spices tossed in? Great. Other fun stuff for texture and crunch? Also good.

Here's what happened that day. Give this a try to start flexing your fearless muscles in the kitchen. You really have nothing to lose at all...

Veggie Curry Quinoa with Nuts*

1 cup raw quinoa
1 large zucchini, chopped
1/2 cup walnuts and/or cashews, chopped
1/2 cup raisins

4 scallions (green onions) diced
1/2 cup shredded carrots
2 tsp curry powder
dash of cinnamon
dash of salt
2 Tbsp coconut oil

Rinse your quinoa before you start cooking it. It helps remove this little film around it that can sometimes make a weird soapy taste. Rinse it in a fine mesh colander (strainer) a few times. Once rinsed, add it to a medium-sized pot with about 1 1/2 cups of water. Bring to a boil and then simmer until the quinoa is fluffy and popped open. You will see little tiny bits of quinoa around the pot, like little worms--that's ok. It's just the outer covering of the grain.

Once that's cooked, set it aside to cool.

Prep your other ingredients.

Combine everything into a large bowl, stirring well.

You can eat this warmed or cool, over spinach like in the photo above. It was GREAT!

*allergic to nuts? Leave them out.

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