Curried Quinoa With Blueberries And Snap Peas

Home/Featured, Nutrition/Curried Quinoa With Blueberries And Snap Peas

Curried Quinoa With Blueberries And Snap Peas

Serves 8

30 minutes or fewer

Curry powder is  a mix of spices such as Coriander, Turmeric, Fenugreek, and Ground chili; a wonderful complement to the sweetness of blueberries.
  • 2 Tbs. plus 2 tsp. coconut oil, divided
  • 2 cups quinoa, rinsed and drained
  • 3 Tbs. curry powder
  • 1 pinch salt, optional
  • 1 medium shallot, finely chopped (¼ cup)
  • 1 ½ cups fresh snap peas
  • 2 cups fresh blueberries
  • 1 cup plain non-fat Greek yogurt
  • ¼ cup chopped fresh mint
  • ¼ cup chopped unsalted cashews or roasted peanuts

1. Melt 2 Tbs. coconut oil in large saucepan over medium-high heat. Add quinoa and curry powder. Sauté 1 to 2 minutes, or until lightly toasted and fragrant. Add 4 cups water and salt (if using), and bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed. Remove from heat, and keep covered.

2. Melt remaining 2 tsp. coconut 
oil in medium skillet over medium heat. Add shallot, and sauté 2 minutes, or until translucent. Stir 
in snap peas, and sauté 5 minutes. Add blueberries, and cook 30 seconds, or until warmed through.

3. Combine blueberry mixture and quinoa in large bowl. Serve dolloped with yogurt and sprinkled with mint and cashews.

Leave A Comment