Sunday, May 27, 2012

Living Healthfully: Curried Quinoa and Sauteed Vegetable Salad

This versatile dish has been a staple in our house since half of us have bid gluten a not-so farewell.

We love eating this curried quinoa and sauteed veggie dish for a variety of reasons: it's tasty, it's healthy and it's versatile, perfect for eating alone or atop a bed of greens.

We also love taking this dish, adapted from a Body Ecology Diet recipe, to parties and picnics because even gluten lovers think it's fabulous, so perhaps give it a spin this weekend as we celebrate Memorial Day. 

photo (38)

Ingredients:

1 cup of soaked {eight hours} quinoa
1.5 tablespoons of curry powder
1 teaspoon of Herbamare or sea salt
2 tablespoons of extra virgin coconut oil {you *could* use butter, but it's SO much better with coconut oil!}
2 medium sweet onions
1 zucchini
1 yellow squash
1/2 green pepper
1/2 red pepper
1 cup of peas

Directions:

First begin boiling 2 cups of water for the quiona. Add the quinoa to the boiling water with a bit of oil and simmer for about 15-20 minutes. Fluff the quinoa with a fork and allow the quinoa to sit and continue to fluff while continuing with the recipe.

Chop all veggies into small chunks and put each aside in separate bowls.

In a large skillet pan, melt the coconut oil and add the curry powder and Herbamare or sea salt. After about 30 seconds of letting the spices simmer in the oil, add the onions to the mixture. Simmer until translucent. Place in a separate bowl after cooking.

Add a bit of coconut oil to the same pan, sauteing the squash and zucchini. Mix the cooked squash and zucchini with the curry and onion mixture. 

Boil the peas until tender. 

By this point, the quinoa should be fluffy looking. Remember that sauteeing pan? Add the cooked quinoa to the sauteing pan with a bit of coconut oil and roast it for about 5 minutes. This brings out a nutty flavor. 

In a very large bowl, mix the quinoa with the curry and veggie mix. Add the peas and the chopped raw peppers and enjoy!

photo (39)

{For more awesome gluten-free recipes, like the artichoke asparagus salad pictured with the curried quinoa above, I highly recommend the Body Ecology Diet book! Please know that links to the Body Ecology site are affiliates and if you make a purchase through them {thank you!}, I receive a bit of commission.}

3 comments:

  1. Why do you soak the quinoa? Does it make a difference?

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    Replies
    1. I soak the quinoa to make it easier to digest. All grains that are soaked {and preferably sprouted} are easier for the body to digest well. Also, quinoa has saponin naturally occurring in it, which can give it a bitter taste. Soaking it removes the saponin. When I have time, I also sprout it in a dish in the fridge for a few days after soaking. If I'm in a hurry, I just soak for a 3 hours or longer.

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  2. That looks so yummy and easy to make! This recipe will be a huge help trying to eliminate gluten from myind diets.

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