2 tbsp butter or oil, 1 onion (1/4 finely chopped, 3/4 corsely chopping), 1 cup quinoa rinsed, 2 teaspoon curry powder, salt, pepper, 2 zucchini, diced into small cubes, 1 cup carrot juice, 1.5 cup peas, 1/4 cup thinly sliced scallions, 1/2 cup cashews roasted, 2 tablespoons chopped cilantro

4 servings.
Heat half of the butter in a small soup pot, add the finely diced onion and cook on medium heat about 3 min. Stire in quinoa, 1/2 teaspoon curry, and 1/4 teaspoon salt. Cook 2 minutes. Ad 2 cups boiling water then lower the heat. Cook for 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a skillet. Add the onion, zucchini, and 1.5 teaspoon curry poweder. Cook, stirring, for 5 minutes on medium. Add 1/2 cup water, carrot juice, 1/2 teaspoon salt, cover and simmer for 5 minutes. Then add the peas and scallions and cook for a couple of minutes. Stir the veggies and cashews into the qunioa, taste for salt and pepper. Garnish with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user SHILLENM.

 

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