This recipe is so delicious we make it on a weekly basis. It’s good for lunch or dinner and leftovers are good cold. The original recipe called for it to be made with kale, but I prefer the flavour of spinach. Paul adds feta cheese to his portion. What I like about this recipe is while the quinoa is cooking you can do all the chopping. This recipe comes together in under 30 minutes.
Ingredients:
1 (14 oz) can unsweetened coconut milk
1/3 cup water
1 cup quinoa (white is best)
1 tsp garlic, minced (1 clove)
1 tsp ground ginger
1 tsp turmeric
1/2 TBSP curry powder
1/2 tsp ground cardamom
1/2 TBSP chili powder
salt and pepper to taste
1/4 cup raisins, chopped
1/4 cup dried cranberries, chopped
3 green onions, sliced finely
3/4 cup cherry or grape tomatoes, quartered
1/2 bag spinach leaves, chopped
feta cheese (optional)
Directions:
-In a large pot warm coconut milk over medium heat, stir in ground ginger, turmeric, curry powder, cardamom, garlic, chili powder, salt and pepper. Stir for 1-2 minutes until spices are well blended into the milk.
-Add water and quinoa, bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove from heat and let rest for 5 more minutes.
-While quinoa is cooking quarter the tomatoes, chop the spinach, green onions, raisins and cranberries.
-Fluff the quinoa and add the tomatoes, spinach, green onions, raisins and cranberries and mix well. Serve immediately (top with feta cheese if you like).