Curried Quinoa Bowl
Posted on February 16, 2016
Serves 4
1/3 cup quinoa
2Tbsp coconut oil
2tsp cumin
2tsp coriander
1tsp turmeric
1tsp cinnamon
1 onion, finely chopped
2 big cloves garlic, finely chopped
1 yellow bell pepper
6 small baby marrows (zucchinis)
1tsp freshly chopped ginger
600g cherry tomatoes, halved
1 can chickpeas, drained
Dinner
Gluten free
Lunch
Sugar free
Vegan
Vegetarian
Start off your week on a healthy note with this tasty curried quinoa bowl. It's vegan and gluten free and the flavours pull through to provide an amazing and comforting dish. Quinoa is known by some as a super grain but is actually a high protein seed with considerable amounts of fibre and several B vitamins. Try making this dish the day before you plan on eating it... the flavours mingle and gain momentum as the ingredients are mixed together. Enjoy either hot or cold for a delightfully healthy and protein-packed dinner.
Add quinoa to a hot pot and toss for 1 minute.
Add 3 cups boiling water, turn down the heat and simmer until all the water is soaked up.
In a large frying pan, heat coconut oil.
Add cumin, coriander, turmeric and cinnamon and fry for 1 minute.
Add onion and fry for another minute.
Add garlic, bell pepper and baby marrows and fry for 5 minutes.
Add tomatoes, chickpeas and ginger and mix well.
Turn down the heat, cover and simmer for 10 minutes, or until all the veg are cooked and mixture has become saucy.
Mix quinoa into the veg mixture and season with salt and pepper.
Enjoy!
Add 3 cups boiling water, turn down the heat and simmer until all the water is soaked up.
In a large frying pan, heat coconut oil.
Add cumin, coriander, turmeric and cinnamon and fry for 1 minute.
Add onion and fry for another minute.
Add garlic, bell pepper and baby marrows and fry for 5 minutes.
Add tomatoes, chickpeas and ginger and mix well.
Turn down the heat, cover and simmer for 10 minutes, or until all the veg are cooked and mixture has become saucy.
Mix quinoa into the veg mixture and season with salt and pepper.
Enjoy!
