Curried Black Quinoa Recipe

We made this dish for the first time tonight, and I was completely blown away by how complex the flavors are, how ‘buttery’ it tasted, even though we didn’t use a drop of butter, and how filling it was. I didn’t miss the meat in the dish at all, but I did mention below that meat could be added. This is, as written, a great vegan dish, if you use vegetable broth instead of chicken broth, and a good all-around vegetarian main course or a side dish. It would go great with a hearty or firm fish served over the top of it as well.

Curried Black Quinoa Recipe (vegetarian/vegan):

  • 1 cup quinoa (we used black quinoa, but any kind will work)
  • 2 tablespoons coconut oil (can substitute olive oil)
  • 1 onion, diced
  • 1 handful of parsley
  • 2 cloves minced garlic
  • 2 ½  cups vegetable or chicken broth
  • 1 tablespoon curry powder
  • 1 tablespoon ancho chile powder
  • Sea salt and pepper to taste

Instructions: Prepare the quinoa by rinsing it well and draining it. Dice the onion. Add the onion, parsley, garlic, curry and chile powders, salt and pepper to a pan. Sautee until the onion is translucent, about 3-5 minutes, and the garlic and spices should begin to smell strong. Add the quinoa to the pain, stirring it well until all the spices and oil coats the quinoa thoroughly. Continue to toast the quinoa for about five minutes. Add the broth to the pan and stir well to combine all the flavors. Heat until the broth is at a strong simmer, then reduce the heat to keep it at a low simmer and cover the pain with a lid. Set a timer for 20 minutes and leave it alone.

At 20 minutes, check the quinoa and ensure that the majority of the broth has been absorbed. If it has, remove from heat. If not, continue to cook it until most of the broth is gone. Remove from heat and let sit covered for about 5 minutes. Remove the lid and fluff the quinoa with a fork. It should be loose and fluff up easily. If there is a lot of liquid and it’s heavy, then heat it a little longer until the liquid absorbs.

We eat this alone as the main course for our meal, but it would be good with chicken or beef added to it if you’d like, and would probably be good with pork as well, for those who aren’t vegetarians. For those who use butter, you can substitute butter for the oil—but we really just love the healthy properties of coconut oil and it cooks amazingly well and can handle higher temps than most oils without breaking down.

This is a hearty dish and will make enough for four good-sized servings!

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