Curried Quinoa with Blueberries, Currants and Snap Peas
By Sarah Axtell, ND • July 8, 2014
Curry powder is full of tasty goodness. It has a kick to it, which is complemented by the sweetness of the blueberries and currants. Curry powder contains turmeric, which is a potent anti-inflammatory. And the blueberries are full of cancer-fighting antioxidants. This dish is sure to impress your friends and family and leave you feeling satisfied and healthy.
2 tbsp plus 2 tsp coconut oil, divided
2 cups quinoa rinsed and drained
3 tbsp curry powder
1 pinch salt
1 medium shallot, finely chopped
1/5 cups fresh snap peas, chopped
2 cups blueberries (fresh or frozen)
1/4 cup currants
1/4 cup fresh mint
1/4 cup chopped raw cashews
1 cup plain yogurt (I use plain goat yogurt)
1. Melt 2 tbsp coconut oil in large saucepan over medium heat. Add quinoa and curry powder. Saute 1=2 minutes. Add 4 cups water and salt and bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked and water is absorbed. Remove from heat and keep covered.
2. Melt remaining 2 tsp coconut oil in medium skillet over medium heat. Add shallot, and saute 2 minutes. Stir in snap peas, and saute 5 minutes. Add blueberries and currants, and cook 30 seconds.
3. Combine blueberry mixture and quinoa in large bowl. Top with yogurt (if desired), mint and cashews.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.