Here is a quick and easy recipe that saves the dinner when you are not that much in a mood for cooking, but still desiring to eat healthily! It will not take much longer than cooking pasta but will fill your body with nutrients and goodness. One of the beauties of this recipe is also the number of variations it allows, making it one of those go-to options when your fridge is almost empty. The only secret here is to pay attention to the right timing to add your veggies around half way of the quinoa (or rice) preparation to have them still al dente when the plate is ready.
1 cup of quinoa, rinsed well (can be replaced by brown rice if desired)
2 tbsp. ghee or coconut oil
½ sweet onion chopped
2 cloves of garlic, minced
2 tbsp. curry powder (add also extra turmeric if desired)
2 carrots, diced
2 cups of water, bone broth or vegetable broth
1 tomato, chopped
½ head of broccoli or cauliflower florets
2 cups spinach or other green of choice (kale, parsley, dandelion, etc.)
nut/seed of choice to garnish (I personally like sunflower and pumpkin seeds for this recipe)
Heat the oil in a pot over medium heat and sautée the onions until translucent (5 min)., Add garlic, sautéing until fragrant. Add the curry powder stirring to avoid burning the spices, then immediately add the quinoa stirring to coat with the spices. Add the broth/water and tomato. Stir and bring to a boil. Once boiling cover with a lid and reduce heat to a simmer. Total cooking time should be around 20min. At half-way of that time, add the carrots, the broccoli/cauliflower florets and give a quick stir. Cover and cook for the remaining 10 min. Once all the liquids are absorbed, remove from heat. Add the greens of your choice, cover and let sit for a few minutes. Stir to fluff, add sea salt and nut seeds to serve. Enjoy!