Quinoa Veggie Curry

Quinoa Veggie Curry

Quinoa-

1 cup quinoa

2 cups water

1/2 tbsp olive oil

1/2 tsp salt

mix all ingredients in small-med saucepan, bring to a boil and cook on low for 20-30 minutes (or per box instructions)

Veggies-

2 cloves garlic- minced

1 onion chopped coarsely

2 cups kale chopped

1 red bell pepper chopped

1/2 cup dried shitake mushroom chopped

4tbsp earth balance

1/2 tbsp olive oil

2.5 tbsp muchi curry (yellow)

1.5 tsp ground cumin

1/2 tsp salt (preferably coarse sea salt)

fresh ground black pepper to taste

1/2 tsp cayenne pepper

2 tbsp brown rice mellow miso

1 cup zuchini matchstick sliced

1 cup fresh brocoli chopped

1/2 cup snap peas

2tsp sesame seeds

1/4 cup veg broth

1.5 tbsp rice wine vinegar

2 avocados, sliced

saute on med heat garlic, onions, cumin, salt, black pepper, and cayenne pepper in the olive oil and earth balance for 8 min, add bell pepper, mushroom, snap peas, miso, veg broth, rice vinegar (you can whisk veg broth, vinegar and miso in separate bowl before adding to ensure miso is broken down), kale, and curry and saute for 10-15min.  Add zuchini and brocoli and saute for another 5 minutes.  The longer you let everything saute or simmer on low heat the more all the flavors and their complexities will have to mesh, but always add the zuchini and brocoli last and cook no more than 5-7 minutes to ensure they stay crisp and fresh and don’t become mushy and soggy, if you don’t mind mushiness then it doesn’t matter when you add the zuchini and brocoli.  Plate up the quinoa, spoon the veggie curry mix over the quinoa, then sprinkle with sesame seeds and garnish with fresh sliced avocado.

Serves 3-4