Quinoa Curry
Quinoa (“keen-wah”)
It is a healthy whole grain that cooks in just 15 minutes, has a nutty taste and it is gluten-free. Quinoa contains anti-inflammatory phytonutrients and minerals such as manganese, copper, phosphorus, magnesium, folate and zinc.
Quinoa is a good source of fibre – one of the key macro-nutrients needed for healthy blood sugar regulation. Strong intake of protein and fibre are two dietary essentials for regulation of blood sugar. It also provides outstanding protein quality, even in comparison to the more commonly-eaten whole grains. Because chronic, unwanted inflammation is also a key risk factor for development of type 2 diabetes, the diverse range of anti-inflammatory nutrients found in quinoa also makes it a great candidate for diabetes risk reduction.
Quinoa and its uses
Quinoa can be served as:
– Porridge – with fresh fruit, nuts or dried fruits for breakfast
– Sprouted – in salads, tabouli…
– Ground – the flour can be added to bread, muffin or biscuit recipes
– Wheat-free substitute – for bulgar wheat
– An alternative to rice
– Adding to soups, bread spreads…
– Quinoa milk
– Try quinoa pasta or noodles
Serves 2
Ingredients:
200g quinoa
100g frozen peas
50g cashew nuts
2 red peppers
1 onion
2-3 cloves of garlic
2 tbsp coconut oil
1 tbsp curry powder
1 tbsp nutritional yeast
mint leaves
sea salt
water about 400 ml
Optional:
Soya chunks
Organic ingredients are always recommended 😉
Preparation:
1. Bring water to the boil, add the quinoa, cover and cook for about 15 minutes. Turn off the heat and leave the lid on.
2. Put the coconut oil into a frying pan, add the chopped onion and red peppers and stir fry them a few minutes.
3. Then add sliced or minced garlic, curry powder and add a little water so as not to burn.
4. Next add the frozen peas and sea salt and cook for a few more minutes. Then turn off the heat, add the nutritional yeast, mint leaves and quinoa and serve.
ENJOY 🙂
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