This is a very flavorful easy and healthy recipe that I recently tried with my family and they loved it. It is great for lunch leftovers as well!
- 1 cup Quinoa
- 1 1/2 cups water
- Black pepper, Freshly ground
- 2 tsp Curry powder
- 1/2 tsp Sea salt
- 1/2 tsp Turmeric powder
- 1 tbsp Sesame oil
- 1/2 cup Carrots, shredded
- 1 (15 ounce) can Chickpeas
- 1/3 cup Cilantro, chopped
- 1/3 cup Flat leaf parsley, chopped
- 1/4 tsp Garlic powder
- 1/2 tbsp Fresh Ginger minced
- 3/4 cup Green peas, frozen
- 1 Red bell pepper, chopped
- 1/2 cup Red onion, chopped
- 3/4 cup Cashews
- 2 Tbls. maple syrup
- 1/8 tsp Cayenne pepper
Boil 1 1/2 cups of water and quinoa. Once boiling cover and lower temp. to low. Simmer for 15-20 or until water is absorbed. Remove from heat. Fluff with a fork and let sit covered for 5 minutes.
Next, toss all the spices into the quinoa, then the veggies and mix well.
Toast the cashews over low heat until fragrant. Then pour maple syrup and cayenne pepper over the top and toss to be well coated. Serve cashews on top of individual bowls.
Amy Heflin 