Gluten Free - Dairy Free - Refined Sugar Free
The bare bones idea for this dish came about while I was living in Germany for 3 months and desperately wanting some quick and easy meals to prepare in our minimalist kitchen. Truth be told, I was also been craving bold flavor and veggies because I am not the biggest sausage and potatoes fan.
Since coming back to the States, I adjusted the recipe a bit and added some fresh cilantro and lemon for a little more zest factor. This dish is as good as the curry powder that you use, so be sure to have a curry powder that you really enjoy because that is where the majority of the flavor comes from.
Quinoa, a gluten free seed from south America, is commonly referred to as an 'ancient grain,' but it's not even a grain at all! This complete protein is a rarity in the plant world. It contains all 20 of the amino acids that the body requires to build the proteins needed for maintenance, growth and repair of body's tissue. Quinoa has a nice protein to carbohydrate ratio that makes it a good choice of pseudo-grain compared to other grains because it burns slower in the body, leading to lower insulin spikes.
When preparing quinoa, it's incredibly important to rinse the seeds well. This helps remove its natural protective layer, saponin. Saponin deters insects from eating the plant because of its bitter flavoring. (Nature has it all figured out). Saponin can also be irritating for some people to digest, so lets just rinse away to support happy digestion and happy tastebuds. Use a fine mesh sieve to rinse your quinoa until the water runs clear. Then prepare as directed.
To maximize flavor (and nutrient value), use bone broth or vegetable broth for this recipe. It adds much more to this dish (any quinoa dish, really). However, if you want to make this tonight and don't have broth on hand, don't let that stop you. You can still opt to use water and all will work well in the end.
Enjoy this curry pot in less than 30 minutes and take a minute to plate it on a small bed of greens for beautiful presentation (and added fresh greens). After all, the eyes are where digestion begins!
One Pot Curry Quinoa
Prep: 10 minutes; Total Time: 30 minutes
Makes: 4 large servings
- 1 cup quinoa, rinsed until water runs clear
- 2 tsps. grass-fed ghee (or coconut oil)
- 1/4 cup diced red onion
- 2 garlic cloves, minced
- 2 Tbsp. curry powder
- 2 carrots, halved and sliced
- 2 cups veggie or chicken broth (or water for less flavor)
- 1 tomato, chopped
- 1/4 head of cauliflower, chopped into small pieces
- 1 zucchini, halved and chopped
- Sea Salt, to taste
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: mixed greens and crushed nuts of choice
- In a large pot, heat oil over medium heat and sauté onion until translucent (~5 min.). Add garlic until fragrant (~1 minute).
- Add curry powder and stir quickly to avoid burning the spices. Immediately add carrots and quinoa. Stir to coat. Add broth and tomato. Stir and bring to a boil.
- Cover and reduce to a simmer for a total of ~20 min. At the 8 min. mark, add cauliflower and zucchini. Give a quick stir. Cover and cook the remaining 12 min.
- Once all liquid has been absorbed (~20 min.), remove from heat and let sit covered for 5 minutes. Stir to fluff and sea salt to taste. Serve over a small bed of mixed greens, topped with crushed nuts (pistachio, pine nuts, or cashews), cilantro and a lime wedge.
Why Rinse Quinoa? Rinsing helps remove that bitter flavor.
No Cilantro For You! Try parsley or any other fresh herbs left from the week.
Veggie Versatility: Make this dish with any vegetables of choice (broccoli, dark leafy greens, bell peppers, squash). The ones listed are simply guidelines that can be adjusted to match your liking and/or whatever you have available.
More Protein: Quinoa is a complete protein, but if you really desire adding more protein then you can add a stir fried egg, sautéed tofu or chickpeas.
Storage: This will keep for 3 days in a sealed container in the refrigerator.
Let us know what you think in the comments section below.