Curry Quinoa with Turmeric Veggies

Day 11 – I love quinoa, and – as we discovered today – so does our baby!

This is adapted from Kimberly Snyder’s Veggie-turmeric Quinoa. I had so much cabbage from our CSA, I switched a cup of broccoli for cabbage. I used less quinoa simply because that’s all I had left in our larder.

Ingredients:
1/2 cup quinoa – soaked overnight, to sprout
1 cup broccoli, chopped into florets
1 cup shredded white cabbage
1 medium onion, chopped
1 Yellow Pepper
2 Tbls coconut oil
1/2 Tsp Turmeric
1 Tblsp Hot Curry powder
1 cup water

Soak the quinoa overnight. I usually fill up to just over the brim of the quinoa and the water has been completely soaked up by the morning.

Boil the water, either in the pan or the kettle. Add the quinoa. Cook for 10-15 minutes until all the water has been absorbed.

Put a tablespoon of coconut oil into a saucepan and let it melt. Once hot, add the onion, turn down the heat and simmer until the onions are translucent.