Grand Funk Quinoa

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Grand Funk Quinoa

  • Servings: 6
  • Difficulty: moderate
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I had a refrigerator full of vegetable that needed to be used and no idea what to do with them. It was time to put the thinking cap on and do something unique.

Ingredients

  • 1 box Ancient Harvest Quinoa (white grains)
  • 1 cup Coconut Milk (high fat in a can)
  • 1 cup Imagine vegetable broth
  • 1/4 cup fresh Orange Juice
  • 1 tsp salt
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup baby bella mushrooms, diced

Directions

  1. Place all ingredients for quinoa into pot over high heat.
  2. Once it begins to boil turn heat to simmer and cover.
  3. Let cook approximately 20 minutes, or until all liquid is absorbed and quinoa has popped opened (it will look like little tails sprouted).
  4. Fluff with a fork and keep warm.

Prep Your Veggies

  • 1 medium onion, halved, thinly sliced
  • 1 cup broccoli florets, bite-size
  • 1 cup cauliflower florets, bit-size
  • 1 1/2 cups cabbage, shredded
  • 1/2 cup carrots, julienne
  • 1/2 bag snap peas, shredded
  • 6 miniature red, orange and/or yellow peppers, julienne

Directions

Steam broccoli and cauliflower in the microwave (ha, you won’t see that word mentioned often in my posts) for 1 minute and set them aside while you prep the other veggies.

Curry Seasoning

  • Coconut Oil (enough to coat the pan)
  • 1 tbsp cumin seed
  • 1 tbsp mustard seed
  • 1 tbsp Nigella seed (black seed)
  • 1 tsp turmeric powder
  • 2 tsp black pepper
  • 2 small red chili peppers, or dried red pepper flakes
  • 1-1/2 tsp ginger powder
  • 1-1/2 tsp coriander powder
  • 2 cloves garlic, minced
  • 1 to 2 tsp salt
  • 2 cans fire-roasted diced tomatoes

– maple syrup, to taste

Directions

  1. In a large saucepan, sauté garlic in coconut oil to give yourself a little mixture to blend with all the spices used and let the pan get hot.
  2. Sprinkle cumin seed, mustard seed, Nigella seed (black seed), turmeric, black pepper, and enough red pepper flakes to equal about what you would get from 2 small red chili peppers, then ginger and coriander powder to the mix. By this time the heat will have caused the seeds to pop open and flavor the base.
  3. Pour in the shredded veggies and stir everything up to coat the veggies with the spices.
  4. Add just enough vegetable broth to keep it from burning. Cook for approx. 2 minutes then pour about 1/2 to 3/4 cup of vegetable broth and 2 cans diced tomatoes into the mix along with the broccoli, cauliflower and any leftover coconut milk, if you like a creamier sauce. Add maple syrup, if desired and not using sweetened coconut milk. Stir until hot.
  5. Add onion and garlic powder plus additional vegetable broth at the end to get a spicy liquid that can be used to top after plating. Salt and pepper to taste.
  6. Serve over Cooked Quinoa

2 thoughts on “Grand Funk Quinoa”

  1. Haha, I was going to ask if we could include this one. Made it for Ken and Debbie the other night and everyone (except me) went back for seconds. I was being a good girl, for once!

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