Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Curried Quinoa and Veggies

August 11, 2011 by jessfuel 3 Comments

Curried Quinoa and Veggies

Guess what came in the mail for me recently?

Five yummy pounds of my favorite… quinoa! You might think 5 pounds of quinoa is a lot. It should last me about a week. Even after posting tons and tons of quinoa recipes, people are still asking me what it is.

According to wikipedia:

Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. This crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

So there you go. Good and good for you.

I’ve had this recipe bookmarked for a while now. Except the original recipe was curried quinoa and CHICKPEAS. I swear I wrote chickpeas on my shopping list, but somehow they did not make it home with me. Since I already had everything else I needed, I decided to sub in some leftover yellow squash I had.

My recipe also includes a bit more spice. I tasted as I was cooking the original, and I decided I wanted to kick it up.

Curried Quinoa and Veggies

(adapted from Live, Laugh, Love)

  • 1 1/2 cups water
  • 1/2 cup orange juice
  • 2 small yellow squash, chopped (or 1 can chickpeas, drained/rinsed!)
  • 2 medium tomatoes, seeded and chopped
  • 1 medium red bell pepper, chopped
  • 1 small onion, finely chopped
  • 1 cup quinoa
  • 1 1/2 tsp curry powder
  • 1/2 tsp cumin
  • dash cayenne pepper
  • 1/4 tsp salt
  • 1/2 cup fresh cilantro, chopped

Bring water and orange juice to boil over medium-high heat. Add remaining ingredients, except cilantro.

Bring back to a boil. Reduce heat and simmer 15-20 minutes, until liquid is absorbed and veggies are tender. Fluff with a fork. Serve topped with chopped cilantro.

I liked the quinoa, but definitely thought it needed the extra spice. I think the curry powder I have is pretty mild, so the cayenne was a good addition.

When I asked Nick if he liked it, he said, “It’s too squeaky.” HA! Ok, so maybe boiling/steaming squash is not the best way to cook it. I wouldn’t have noticed it if he hadn’t mentioned it, but after he did, all I could hear was the squash skins squeaking on my teeth. It was kind of amusing, actually.

Nick couldn’t get over the squeak (it really wasn’t THAT bad, he likes to exaggerate), so I got all the leftovers which was just fine with me. I think I need to keep a spare can of chickpeas in my cabinet so I’m ready next time!

You Might Also Like:

Green Curry Chicken and Veggies...
Blueberry Muffin Baked Oatmeal
Tuscan Chickpea Soup
Blueberry, Beet and Goat Cheese Salad

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Sides Tagged With: curry, healthy, quinoa

« Buffalo Chicken Casserole
Thai Chicken Burgers and Slaw »

Trackbacks

  1. Quinoa Breakfast Cookies | Flying on Jess Fuel says:
    August 17, 2011 at 8:16 am

    […] house in Missouri over the 4th of July, Kelly made us some Quinoa Breakfast Cookies. Being the lover of quinoa that I am, I was instantly intrigued. Well, it turns out they aren’t made with whole quinoa, […]

    Reply
  2. Balsamic Mushroom Millet | Flying on Jess Fuel says:
    September 9, 2011 at 11:34 am

    […] bag of something you hate. I’ve discovered lots of great new foods in the bulk bins, like quinoa and […]

    Reply
  3. Crock Pot Chicken Curry | Flying on Jess Fuel says:
    February 17, 2014 at 11:55 am

    […] Curried Quinoa and Veggies […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress