Curry Vegetable Quinoa


One day I wanted fried rice, but I had no rice. But I had quinoa though. Then I realized I had no soy sauce. But I had a ton of Indian spices. So I looked up what I could make and came across a recipe from Manjula’s Kitchen called Quinoa Vegetable Pilaf. It looked good so I decided to make my own version.

Curry Vegetable Quinoa
1 cup quinoa
2 cups water
Dash of salt
1 tbs coconut oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp curry powder
1 tsp chili powder
1/2 piece of ginger, pealed and minced
1 small white onion
Kernels from 2 ears of corn 
1 red bell pepper, chopped
1 small head of broccoli, chopped into bite-sized pieces 
3/4 cup tomato juice
1 jalapeno, minced
Dash of asafetida
Salt and pepper, to taste
Cilnatro

In a small pot, add the quinoa, water, and salt. Bring to a boil then reduce to a simmer. Cook for about 15 minutes, until the water is absorbed. 

While that cooks, heat the coconut oil in large skillet over medium heat. 

Add the cumin seeds, fennel seeds, curry powder, and chili powder. Cook for a minute, just until it becomes fragrant. 

Add the ginger and onions. Cook until the onions are soft. 

Add the corn kernels, bell pepper, and broccoli. Cook until the veggies are tender. 

Once the quinoa is done, fluffy gently with a fork and let it sit for a minute. 

Add the quinoa to the skillet. 

Add the tomato juice, jalapeno, and asafetida. Stir well.

Season with salt and pepper to taste.

Garnish with cilantro.

A flavorful Indian version of fried rice, with plenty of protein from the quinoa. No need for meat or egg!And don’t be afraid to make a big batch of this, the flavors get even better the longer it sits.

Corn Chowder

One of the best things at the restaurant I used to work at was the Corn Chowder. Creamy, sweet, a little spicy and tons of flavor. So I decided to make my own version at home since I had lovely fresh organic corn from my vegetable box delivery.

This recipe makes 4 servings.
Corn Chowder
4 ears of fresh corn (frozen will not work for this)
Olive oil
1 poblano pepper, chopped
1/2 red onion, chopped
1 jalapeno, chopped
2 cups soy milk
2 to 4 cups water
Salt and Pepper
Chili Powder
Cilantro, chopped
Avocado, optional
Salsa, optional
Pre-heat the oven to 375 degrees.
Remove the husks and clean off all the silk.
Remove the kernels from cob. I did this by holding the cobs vertical and cutting straight down with a knife over a plate. You can leave the kernels for roasting and cut them off later, but I think this is easier.
Lightly coat a baking sheet with olive oil and spread the kernels down in an even layer. Bake for 20-25 minutes, until golden brown. Some might go a little blacks, that is totally fine.
Set aside and let the kernels cool completely.
Meanwhile, remove the stem from the poblano and chop into small pieces.
Peal the onion and chop as well.
Remove the stem (and sees if you want less heat) from the jalapeno and chop too.
In pot over medium heat, add a little olive oil and saute the chopped veggies until softened. Turn off the heat and set aside.
Next, get out your blender or food processor. Add the corn, soy milk, and two cups of water. It should be smooth, but with a little texture. Add additional water as needed.
Once you get the desired texture, add the puree to the pot with the veggies. Turn on the heat to low.
Season with salt, pepper, and chili powder to taste. Once it is heated through, remove from the heat and add some cilantro.
I topped mine with some sliced avocado and salsa. Serve it with a warm tortilla or chips on the side too. So good and pretty light on calories too. In fact, you can probably skip the olive oil all together and it would still be great.