This recipe originated out of my desire to learn to like quinoa. Except for some quinoa cakes at a local restaurant, I had never eaten quinoa that I thought delicious. Actually, I found it a dreadfully boring food. Nevertheless, I became determined to find a way to like it. Why? Nutrition. It is good for you. So let’s start with how I learned to cook quinoa so it is actually tasty.
1 cup quinoa
1 3/4 cups water
1 tablespoon finely chopped garlic–I am lazy about garlic and buy it by the giant jarful, already chopped
1 heaping teaspoon vegetable or chicken base–I use Better Than Bouillon
Rinse quinoa thoroughly–it requires an extremely fine strainer. Pour enough olive oil in a medium sauce pan to cover the bottom. Place the chopped garlic in the olive oil and sauté a minute or so at medium high heat. Add the quinoa, stir quickly to mix with the garlic and oil mixture. Add the water and base. Stir thoroughly to combine the base with the other ingredients. Bring to a boil, turn heat down to low. Cook approximate 20 minutes or until the quinoa has absorbed the liquid and is fluffy. Quinoa reheats well in a microwave so you can make extra for meals later.
1/2 medium purple onion, chopped
1 large poblano pepper, seeded and coarsely chopped
3-4 portabella mushrooms, sliced
1 large jalapeño pepper, seeded and coarsely chopped
1 small beet, sliced and cut into smaller pieces
1/2 cup coarsely chopped butternut squash
1/2 tsp. curry powder–I used Malaysian Seven Seas Curry by Spice Appeal
1/2 tsp. masala–I used Chana Masala by Spice Appeal
Use whatever curry you prefer. This curry is a mite hot.
Saute the onion, mushrooms, squash, and beets in olive oil until slightly tender. Add spices and peppers and sauté until tender but still slightly crisp. Serve over the quinoa or rice.
Regarding olive oil: I use it to make nearly every kind of food from all over the world. I use a lot because I really like it. I have even made pie crust out of olive oil. It is one of those few oils you can use and know it is good for you.