This is a super easy, convenient, and healthy dish that you can prepare for a quick weekday lunch or for friends with a side of roasted sweet potato. The curry flavor adds depth and flavor to the quinoa and feel free to add beans for a more hearty meal. This dish contains no preservatives, no oils, and low in salt, perfect for detoxing after indulging during the holiday season.
¾ cup quinoa (dry)
1 teaspoon granulated onion
1 tablespoon curry powder
1 bag (16 ounces) frozen “stir-fry blend” vegetables
1 tablespoon minced garlic (4 to 5 medium cloves)
1 teaspoon minced fresh ginger
2 tablespoons tahini (ground sesame paste)
1 teaspoon pomegranate molasses
2 tablespoon soy sauce or tamari
1 full lemon squeezed (approx. 2 tablespoon)
½ avocado (optional)
Sesame seeds for garnish (optional)
Cilantro for garnish (optional)
1. Stir the quinoa, onion, and 1 tsp curry powder together with 1½ cups of water in a medium saucepan, and bring to a boil. Reduce heat to medium-low and simmer, covered with a tight-fitting lid, for 15 minutes.
2. While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat, and cover so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.
3. When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 tsp curry powder, cooking 1 to 2 more minutes. Remove the pan from the heat. Meanwhile mix the tahini, pomegranate molasses, soy sauce, and lemon together to make a sauce.
4. Stir the quinoa into the vegetables. Add the tahini, pomegranate molasses, soy sauce, and lemon sauce. Serve as is or topped with diced avocado and/or sesame seeds, if desired.
Along with the frozen veggies, feel free to toss in any favorite fresh vegetables you have on hand, such as zucchini, cabbage, greens (kale, chard, spinach), squash, or green onions.