Poppin' Curried Quinoa (Wrap Filling)
- Number of Servings: 8
Ingredients
Curry powder, 1.5 tbsp (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)Salt, 2 tsp (remove)*Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams), 2.33 cup (remove)Water, tap, 3 cup (8 fl oz) (remove)Orange Juice, .5 cup (remove)Peas, frozen, 1.5 cup (remove)*Emerald Cashew Halves & Pieces, 0.5 cup (remove)Onions, raw, .5 cup, chopped (remove)*Nakano Seasoned Rice Vinegar, 2 tbsp (remove)*Jif Natural Peanut Butter - Natural, 2 tbsp (remove)*Cuties California Mandarin Oranges (1 mandarin), 1 serving (remove)*365 Organic Light Agave Nectar, 2 tbsp (remove)*Fresh chopped mint leaves, 2 tablespoons, 2 serving (remove)Pepper, black, 1 tsp (remove)
Curried Quinoa:
1 1/2 Tbsp Muchi Curry
1 Tbsp EVOO
2 tsp sea salt
2 1/3 cups dry, unrinsed quinoa
3 cups water
1/2 cup apple cider or orange juice
Fold into cooked quinoa:
1 1/2 cups frozen peas (thawed or warmed)
1/2 cup salted cashews
Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork.
Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.
1/2cup sweet onion, chopped
2 Tbsp rice vinegar
1/4 cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 Tbsp maple syrup (or agave)
1/4 cup chopped mint (optional)
2 Tbsp nutritional yeast (optional)
pepper
Serving Size: Fills 8 Wraps
Number of Servings: 8
Recipe submitted by SparkPeople user RIPCITYMOMMA.
1 1/2 Tbsp Muchi Curry
1 Tbsp EVOO
2 tsp sea salt
2 1/3 cups dry, unrinsed quinoa
3 cups water
1/2 cup apple cider or orange juice
Fold into cooked quinoa:
1 1/2 cups frozen peas (thawed or warmed)
1/2 cup salted cashews
Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork.
Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.
1/2cup sweet onion, chopped
2 Tbsp rice vinegar
1/4 cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 Tbsp maple syrup (or agave)
1/4 cup chopped mint (optional)
2 Tbsp nutritional yeast (optional)
pepper
Serving Size: Fills 8 Wraps
Number of Servings: 8
Recipe submitted by SparkPeople user RIPCITYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 699.8 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 5.7 g
- Protein: 10.9 g
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