start by sauteing the diced carrots in about 4 tbspn
olive oil. Smash and roughly chop the garlic and add
to the carrots when they are about half way done.
coat the carrots and garlic with the spice mixuture
of curry, cumin and garam masala. Let cook down a
bit more while you rinse the quinoa.
once carrots and garlic are just starting to get
tender, add the quinoa and start to toast. when half
the quinoa is browned and it begins to pop, add the
kale and sautee just a minute or two more until kale
begins to soften but is still bright green.
add water and adjust any spices or seasonings. bring
to a boil, stir once, reduce heat and cover to cook
for 20 min or until quinoa is tender.
Serving
Suggestions
Serve with naan or crispy potato.
Originally Submitted
4/4/2013
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