Home late in the evenings? Brain completely drained, and your cooking creativity out the window?
It's weeks like this that I dream of collapsing on the couch with sweatpants, banana soft serve, and my Glee re-runs on Hulu. Unfortunately, by the time I made it to this point last night, I was fast asleep before the first Gwyneth Paltrow song had been sung.
But wait! There's good to come of it all...
During these times, I'm uber-grateful for throw-it-all-in-the-soup-pot dinners. Adam cleaned our cabinets of quinoa, jarred tomatoes, veggie broth, and some frozen veggies. He seasoned the pot with curry and fresh ginger, and placed a steaming bowl in front of my bags-under-my-eyes face.
Boy, do I love that man.
Eat up friends. Maybe tonight I'll make it to the first Glee ballad.
Throw-it-in-the-Pot Curried Quinoa Dinner
(an Adam original)
Since this was a fly-by-the-seat-of-your-pants kind of recipe, I urge you to get creative and use whatever YOU have in YOUR cabinets. Stick with the quinoa-curry base though...it's oh so very good.
- 1 cup quinoa
- 2 cups veggie broth
- 1/2 cup raw cashews, toasted
- 1 large onion, diced
- 5 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 tsp. curry powder
- 1 tsp. cumin
- 1 TBSP mustard seed
- 2 cans (15 oz. each) stewed tomatoes
- 2 cups frozen edamame or peas
1) In a small saucepan, combine quinoa and broth and bring to a boil. Reduce head to low and simmer until all the liquid has been absorbed.
2) Meanwhile, saute the onion, garlic, and ginger with a dash of olive oil--over medium heat--until softened.
3) In a large soup pot, combine the cooked quinoa, the onion mixture, and all of the remaining ingredients. Allow to simmer until the liquid has been cooked down and absorbed--about 20 minutes.