Quinoa Veggie Curry is a taste of India with all the anti-cancer spices. Fast, easy and healthy: that is what this dish is. Choose from any raw organic nuts. This dish is very versatile. Even the dried berries can be interchanged. Get creative – use a little bit of this, and a little bit of that. I served this dish with my stand in baked Acorn Squash and a veggie salad. Add coconut oil spray, cinnamon, organic brown sugar and Smart Balance Butter then bake until done.
3 cups cooked quinoa -using 1 cup dry quinoa (make sure quinoa is rinsed well before cooked)
3/4 cups chopped onion (1/2 of a large onion)
1 clove garlic
1 1/2 teaspoon vegetable oil
3 tablespoons dried raisins, cranberries or cherries
3 tablespoons water
1 teaspoon pure cane sugar
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/2 to 3/4 teaspoon pink salt (to taste)
1 pinch ground cayenne pepper or red pepper flakes
4 tablespoons raw cashews, almonds, pine nuts or walnuts
1 handful each of fresh broccoli, carrots, and cauliflower
1/4 cup sliced shiitake mushrooms
In a large skillet or frying pan, saute chopped onion, mushrooms, broccoli, carrots, cauliflower with garlic in veggie oil on medium high heat until onions are nearly transparent and veggies have a bright color.
Add raisins or dried berries, water, cooked quinoa and seasonings. Gently stir all ingredients until everything is done.
Remove from heat, and serve.
About Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at firstname.lastname@example.org if you have questions.