Black Quinoa Curry

By Mom_s

Organic black quinoa was once called "the gold of the Incas" for increasing the stamina of Incan warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.

Ingredients

• 1 cup black quinoa
• 2 cups chicken stock
• 1 bunch broccoli (discard stems)
• 1 medium onion (small, diced)
• 3 to 4 cloves of minced garlic
• 1 green pepper (small, diced)
• 2 tbsp olive oil
• 2 tbsp curry paste
• 1 medium tomato (medium, diced)

Preparation

Step 1

1. In the stock pot bring bring the washed quinoa and chicken stock to a simmer and cook uncovered for 20 minutes. Put the lid on and let the quinoa sit for another 20 minutes off of the heat.

2. Saute the onions, peppers and garlic in the 2 tablespoons of olive oil cook for 8-10 minutes.

3. In a smaller stock pot add one inch of water. Bring to a simmer and add the broccoli. Cover and cook until very tender about 5 minutes. Drain and return broccoli to the stock pot. With the potato masher, mash the broccoli. Add the cooked peppers, onions and curry paste. Add the chopped tomato. Mix well and cook on low heat for 10 minutes. Add salt and pepper to taste.

4. Add the veggie mixture to the quinoa. Mix well and serve.