Quinoa Curry

Eating salads is both boring and annoying. Sure, it’s super easy to make and healthy but after an hour I’m hungry again. So to keep intact with the “new year new me” resolution I have decided to try new recipes (vegetarian of course). Most of these recipes (like 98.99%) of them are not my own, some I found online and others from a cookbook I received for Christmas.

So here is my Quinoa Curry in all its glory.  Apologies for the mediocre pictures instead of using my super awesome Cannon camera I have been using my phone for pictures.  I don’t know why since this is the main reason why I bought the camera in the first place.  Anyways here you go.

Quinoa Curry

Quinoa Curry

*Ignore the protein ball (recipe on later post)*

Ingredients

Ingredients

You will need:
Quinoa – 1 cup
Coconut Milk – 1 can
Diced Tomatoes – 1 can (411ml)
Curr powder – 3 tbsp
Ketchup – 2 tbsp
Onion – your preference (1 ginormous onion for me)
Garlic – 1 clove
Chickpeas – 1 can (drained & washed)
Spinach – your preference

Get creative with it and add any other veggies/ingredients you want. Jalapenos sound good don’t you think?

Pan with Coconut milk

Throw in the quinoa, coconut milk, diced tomatoes (yes, juice too), curry powder and ketchup into a big pan. A BIG pan. Very important shake the coconut milk before you open the can otherwise it looks like a white block of cheese, it’s really weird. If you forget to shake it, no biggie just mix well in the pan. Bring it to a boil then let it sit on the lowest setting.

Rinse Rinse Rinse

Rinse Rinse Rinse

Open your chickpeas and rinse away. If you have ever tried chickpeas you know they are NOT very good and most of the time they are salty. I rinse mine to get rid of the extra salt and that meh smell it has.

Sautee

When you sautee you are supposed to do it with oil but I like to stay away from that as much as possible. Plus the chickpeas still has some moisture in it so in a way it’s kind of like I’m steaming them. Anyway dump your chickpeas and onions into a pan and cook for about 5-7 minutes depending on your stove. Then add the spinach until it wilts (not pictured).

Tada!!

Tada!!

Add the chickpeas mixture to the quinoa and viola’. This gives you about 4 servings. I usually add hot sauce to mine right before I eat it. It’s yummy and it fills me up for a long time.

Here is the original recipe. I tweaked it to my preference, you can do the same.

See vegetarian friendly and it’s not a salad!!! Let me know what you guys think.

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