Who doesn't love the taste of curry? Curry spices can bring any dish to life and that's why I am obsessed with this Curry Quinoa Recipe inspired by my favorite store-bought quinoa called "Kinky Quinoa". This makes a great snack, side dish or meal paired with your favorite vegetables and garbanzo beans. But first, let's talk some health-benefits!
Rich in anti-cancer properties
Helps relieve inflammation and rheumatoid arthritis
Helps prevent Alzheimer's disease
Improves digestion and bone health
Helps to prevent cardiovascular disease
One of the few plant-foods that has all of the essential amino acids (AKA a complete protein)
High fiber, which helps digestion and keeps you full
Full of vitamins and minerals like Magnesium, which many people don't get enough of
Recipe (Serves 8-12, buy organic for all ingredients possible):
4 cups cooked quinoa
Juice from 1/2 a lemon
1-2 tbsp. extra-virgin olive oil (EVOO)
1 package frozen peas, cooked
1/2 cup sunflower seeds
1/4 cup golden raisins
2 tbsp. fresh parsley, finely chopped
Seasonings to taste: Curry powder, cayenne powder, sea salt, and black pepper
Put the cooked quinoa in a medium-large bowl, and add the lemon juice and olive oil and mix well. Next add the rest of the listed ingredients in order. Lastly, add the seasonings and season until you get the spice/flavor you want to achieve. Stir to evenly distribute the ingredients and keep in the fridge (Keeps 4-5 days).
I love making this dish on Sundays to have on hand throughout my busy week. My favorite way to eat it is in a bowl topped with curry-spiced oven roasted vegetables like cauliflower and butternut squash, cilantro, garbanzo beans and drizzled with a coconut milk based curry sauce and a sprinkle of Salba chia seeds. YEUM!