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Steam carrots, squash, broccoli, red pepper, zucchini, onion and garbanzo beans in Dutch oven or Stock Pot for 6-8 min. or until tender-crisp. Transfer to serving dish, keep warm.
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In your 2 quart saucepan, cook Quinoa.
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Heat oil in 1 qt. saucepan over medium heat – add curry, ginger, cumin, garlic and red pepper, stir continuously for 2 minutes. Add quinoa in after veggies are cooked.
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Gradually add coconut milk and lemon juice. Simmer it, stirring occasionally for 2 minutes. (This will give you plenty of sauce to coat your vegetables, with some left over, for your rice). Pour desired amount of sauce over vegetables just prior to serving, mix in gently.
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Garnish with cilantro and peanuts if desired.
Veggie Quinoa Curry
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INGREDIENTS |
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INSTRUCTIONS |
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