Mmm, this one is so pretty! I mean look at it. It’s got green and yellow from zucchini, orange from carrots, brown from raisins, white from the quinoa, tan from the garbanzo beans. Pretty pretty pretty! And it tastes great too. I used this recipe on Dog Hill Kitchen’s blog.
- 1 C. uncooked quinoa
- 1 can garbanzo beans
- 1 t. curry paste
- 1 small onion – diced
- Lime – juice and zest
- 1 t. grated ginger
- salt and pepper
- dash or two of cayenne pepper
- 1/2 C. raisins
- 1 green and 1 yellow zucchini – julienned
- 1 – 2 carrots- shredded
- 1/2 C. sliced almonds
Cook the quinoa in 4 cups of water. Bring to boil and simmer for 10-15 minutes or until the grain is just cooked but not mushy. Drain, rinse in cold water and let cool
Saute the onion in a little oil. After a minute, at the curry paste and stir. Mix the zest, juice, cayenne and raisins in a bowl. Stir in the quinoa, vegetables, and finally the onion and curry mix. Stir and taste, adding more curry, salt, cayenne or juice as needed. Enjoy!
Notes: This made a big old bowl and we had lots of left overs. Great for a cool Indian Summer meal!
Servings: 6 big servings