Curried Quinoa

I’m trying to find interesting ways to use healthy grains like quinoa. I was inspired by a dish last weekend made by a fellow camper that seemed to be like Southwestern taboule. It had black beans, chives, cilantro and tanginess from possibly lemon. I was going to try to replicate it from taste and sight, but didn’t have black beans on hand. I did have chickpeas, so thought of chole and combining it with quinoa.

I sauteed some red onion and a little chili pepper in coconut oil with cumin seeds, asafoetida, turmeric, and chopped ginger. I added a can of diced tomatoes and chickpeas. I threw in some chopped spinach from the yard for more nutrition. I let this cook and added it to the cooked quinoa, which I had made in the rice cooker just like rice – 2 parts water to 1 part quinoa.

It satisfied my family, and most importantly, my picky toddler.