This is what I’d call a good “cabinet meal”. Almost everything in it comes from things I already had on hand. It was very flavorful and quick to cook, except for one thing…
The original recipe asked for quinoa. As I dumped in the dry quinoa, I realized suddenly that there was clearly not enough liquid for the quinoa to cook. The recipe didn’t call to add any water. Oops! (It would have been a nice crunchy dish!) To salvage it, I quickly added 2.5 cups of water into the mixture and let the quinoa simmer. If you pre-cook the quinoa, then you can just add it in and heat through.
Curried Quinoa Pilaf
from Two Kids and a Kitchen
1 teaspoon extra virgin olive oil
1 small onion (or 1/2 medium), chopped
1 clove of garlic, minced
1/2 teaspoon garam marsala
1/2 teaspoon yellow curry powder
The juice of 1/2 of a lime
1/4 cup diced tomatoes (fresh or canned)
1/3 cup cooked chickpeas
1/4 cup milk
1 Teaspoon honey
1 to 1 1/2 cup quinoa
Heat olive oil in pan over medium to medium high heat. Add onions and garlic, saute for a moment, until they start to turn translucent. Add spices and lime. Continue to cook for a minute.
Add tomatoes, cook until the tomatoes start to juice.
Then add the chickpeas, and cook for several minutes more.
Once everything has started to release moisture, add the milk. Stir and blend until the milk has been well combined and the sauce starts to turn a little thick.
Add the quinoa and 2 1/2 cups of water heat through until quinoa sprouts.
Then add honey, stir well and saute for another couple of minutes.
Plate and eat.