A frugal time is a great time to experiment with cooking. A cycle of meditation is perfect for light food that enhances lightness of being. Put them together and you have delicious!
I whipped this up last month simply using what was on hand. It took 20 min. not including pre-cooking the quinoa. It kept for 5 days easily. I ate it for any meal including breakfast. It was eaten cold with hummus which for some reason completes and draws out the amazing flavors. Your taste buds will delight. (Sorry, no photo of it.)
Curry Confetti Quinoa Salad Makes 8 servings
This is a delicious, easy quinoa salad with robust round flavors, but not overpowering. It is beautiful to serve and compliments any common salad or plain meat being served. It is superb with hummus, as the two together bring out the layers of flavor in each.
Ingredients (all organic)
1/2C Red quinoa, cook ahead and put aside for a few hours
1 sweet onion, diced
coconut oil for saute
3 carrots, dime sliced then slight chopped
2-3 handfuls of green beans, cut in thirds
5 leaves of baby bok choy, stem in horizontal slices, leaves sliced also
1 large or 2 medium cloves of garlic, sliced and slightly chopped
1/2 bunch of parsley, finely chopped
1/2t of curry
1/2t of coriander
a little good salt and pepper
drizzle of olive oil
squeeze of lemon – not much
How to: this is a one pan saute, then one bowl.
- precook the quinoa and set aside for a few hours
- saute onion until soft
- add the carrots to the onions and cover. The heat should be low-medium.
- after 5 min. add green beans, stir, cover again.
- after 3 min. add chopped garlic and stems of bok choy, stir, cover again.
- after 2 min. add chopped bok choy leaves. Do not stir. Cover again.
- All is fully cooked after 2 more min.
In a bowl with room for mixing, place quinoa and the sauteed veggies.
Add parsley, spices, – all other ingredients, and mix thoroughly. Add a little of anything needed.
Serve and enjoy!