ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS

ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS image

Yield 4 servings

Number Of Ingredients 16

2 T. olive oil
1 medium red onion, diced
1 tsp curry powder
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cardamom
1 (14-ounce) can light coconut milk
1 cup water
1 cup quinoa, rinsed well
1 tsp salt, plus more to taste
1 pound frozen butternut squash
1 pound frozen mixed peppers
[NOTE: substitute 2 pounds of any frozen veggies]
1 (14-ounce) can chickpeas, drained and rinsed
1 T. lemon juice
2 T. minced fresh parsley

Steps:

Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes. Stir in the curry powder, ginger, turmeric, and cardamom. SautÃ© for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve. -Make this meal your own by using 2 pounds of whatever frozen veggies you happen to have in your freezer.