Veggie Curry Quinoa with Nuts: Detox recipe 11 of 21October 18, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
What? You still haven’t tried quinoa?
I rely on this stuff during detoxes for its relatively high protein content – plus it’s so easy to make. Faster than brown rice! (And not for nothing, but no one has reported arsenic in quinoa…yet.)
When you go to the store, the cheapest way to buy it is in the bulk bins. They have these at Whole Foods and other natural food stores. You can buy as little or as much as you want and you pay per pound. It’s awesome. You may also see red and black quinoa sold for a higher price…they have a stronger flavor and certainly look pretty. Give ‘em a try. But my favorite is basic white.
If you haven’t already tried quinoa, or even if you are an avid fan, this recipe is a kickin’ way to use it. Thanks to my pal, Dillan, at SavorYourExistence.com for the recipe!
Veggie Curry Quinoa with Nuts
1 cup quinoa
1 large zucchini, chopped
1/2 cup walnuts and/or cashews, chopped
1/2 cup raisins
4 scallions (green onions), chopped
1/2 cup shredded carrots
2 tsp. curry powder
dash of cinnamon
dash of salt
2 Tbl. coconut oil
Rinse your quinoa before you start cooking it. It helps remove this little film around it that can sometimes make a weird soapy taste. Rinse it in a fine mesh strainer a few times. Once rinsed, add it to a medium-sized pot with 1 1/2 cups of water. Bring to a boil and then simmer until the quinoa is fluffy and popped open. You will see little tiny bits of quinoa around the pot, like little worms–that’s ok. It’s just the outer covering of the grain.
Once that’s cooked, set it aside to cool.
Prep your other ingredients.
Combine everything into a large bowl, stirring well.
You can eat this warm or cool, over spinach like in the photo above.
For all of this Fall’s detox-friendly recipes, click here.