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Black Quinoa Curry

Mood: Healthy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This was a great experiment that my gal really thanked me for later that night. Great for vegetarians. If she can't deal with chicken stock just substitute veggie broth.

Time To Make

45 Minutes

• 1 Cup of Black quinoa

• 2 Cups of Chicken stock

• 1 Bunch of broccoli, discard stems

• 1 medium onion small diced

• 3-4 cloves of minced garlic

• 1 green pepper-small diced

• 2 tablespoons of olive oil

• 2 Tablespoons of Curry Paste such as "Madras"

• 1 medium tomato-medium diced

• 1 medium stock pot

• 1 small stock pot

• 1 medium skillet

• Strainer to wash the quinoa

• Potato masher

Preparation (Do it!)
1. In the stock pot bring bring the washed quinoa and chicken stock to a simmer and cook uncovered for 20 minutes. Put the lid on and let the quinoa sit for another 20 minutes off of the heat.

2. Saute the onions, peppers and garlic in the 2 tablespoons of olive oil cook for 8-10 minutes

3. In a smaller stock pot add one inch of water. Bring to a simmer and add the broccoli. Cover and cook until very tender about 5 minutes. Drain and return broccoli to the stock pot. With the potato masher, mash the broccoli. Add the cooked peppers, onions and curry paste. Add the chopped tomato. Mix well and cook on low heat for 10 minutes. Add salt and pepper to taste.

4. Add the veggie mixture to the quinoa. Mix well and serve.


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