Poppin' Curried Quinoa (Wrap Filling)

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.