Curry Quinoa with Carrots and Cherries

Quinoa with Cherries and Carrots!

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(pronounced “keen-wa”)

First of all, let’s describe what Quinoa really is. It is not a grain actually, but a seed from the same family as spinach, beets, and swiss chard.  Known for its rich protein and omega content, it has a long list of anti-inflammatory properties. Inflammation leads to disease, so its a great idea to incorporate Quinoa into the diet to combat any poor diet habits from our pasts.

The best tip I can give anyone who cooks Quinoa is to rinse it beforehand.  Some packages say it doesn’t matter but in my experience it DOES!

You see, Quinoa has an outer coating that can taste bitter as well as upset our tummies.  After rinsing, if time, saute until brown or fragrant for just a couple of minutes.  Once it is browned, add about 1 1/2 cups of liquid per 1 cup quinoa.  Most recipes call for more liquid, but I like it a little firmer and also keep in mind adding a marinade afterwards will soften it up further.  Bring to a boil, and don’t overcook…..it usually only takes 6-8 minutes of covered simmering.

The recipe shown above contains the following ingredients:

1 cup of chopped carrots, handful of chopped cilantro, 1-2 scallions, 1 handful apple juice sweetened cherries, 1 tbsp curry powder, 1-2 tsp gallberry honey, juice and zest of 1 orange, a little lemon juice, sea salt and pepper to taste

Mix well, refrigerate if desired.  I love to save the leftovers to add in wraps or salads the next day.  Yum!!

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