Tag Archives: Quinoa

Coconut Curry

I came across a post about a Gluten Free Expo that was taking place in Vancouver, and I instantly went to the site and purchased a ticket. I went to a VegExpo a few months ago, and while it was good, the list of vendors for this Gluten Free Expo was a LOT bigger and quite a few more names I actually knew.

Luckily, Saturday was a dry day so I was able to walk to and from the expo and get some glorious natural Vitamin D absorbed through my skin!

I had decided to not let the potentially large crowd at the expo get to me so that I could view each and every vendor/booth. I arrived around 10:40 am (it opened at 10:00 am) and I finished seeing, tasting and buying around 12:50 pm! I absolutely took my time, asked questions, ate or drank samples, accepted freebies, and spent readily!

The 3rd booth I visited was the Spice Works booth and they were sampling their Butter Chicken and Coconut Curry “All In One” spice blends – prepared without meat, but as directed on the package.

I ended up buying one of each, plus a Satay blend and a Jamaican Jerk blend. And when I got home, I checked my cupboard for additional ingredients …

I needed chickpeas and coconut milk … both of which I had!! So I decided my “recipe of the week” wouldn’t be from a book, but rather from this product.

I’m very happy to say Spice Works is sold locally in some British Columbia locations (Vancouver being my main concern), but you can also order online!!! BC orders over $60 receive free shipping; whereas under $60 gets shipping for only $10.

On to the recipe … makes 4 servings

Ingredients:

Directions:

  1. Drain & rinse chickpeas. Pour insert package from Mix over chickpeas and toss with 2 TBSP each olive oil and water – allow to sit, stirring to coat as often as you’d like (I think my chickpea mixture sat on the counter for 2 hours and I stirred to coat perhaps every 30 minutes)
  2. Cook Rice/Quinoa in 2 cups of water (I use a rice cooker … takes about 20 minutes)
  3. In saucepan, bring 1 cup of water to a boil. Turn to low and whisk in remaining Mix – let simmer for about 1 minute
  4. Add in coconut milk and whisk to combine – let simmer for another 4 minutes or so
  5. Add in chickpea mix and stir to combine – let simmer until you’re ready to eat
  6. Serve chickpea coconut curry mix over rice/quinoa in individual bowls

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You could easily use cubed, skinless, boneless chicken instead of, or even in addition to, chickpeas. I found this blend of foods to be very filling!

Here is the nutritional breakdown (hope this link works!):

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This is absolutely a spice mix that I will track down and make again and again! So easy – so delicious!!!

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Roasted Garlic Quinoa & Chia Bean Patties

I had originally planned on making a raw Pad Thai dish for Week 2, but after looking at the recipe in detail, it had upwards of 35 ingredients. That did not sound appealing!

Now, today is still technically in Week 1, but I am going to be out of the house for the majority of the day tomorrow, so I took the day today to make my Week 2 recipe.

I had a quick look through the Whole Foods to Thrive book and came upon 2 recipes that I thought might compliment each other. I made a list of the ingredients I didn’t already have and headed out to pick them up. I am happy to say that with just the few ingredients shown below, I am able to make both recipes!

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Now, I’m sure you can imagine that I won’t need ALL the contents of some items (i.e. massive tub of coconut oil!) but how exciting that I can make 2 recipes with such few ingredients!

I made a couple of small changes to the recipes … such as using a sprouted rice & quinoa blend instead of just quinoa. I also substituted the brown rice in the patties for this blend.

So I roasted the head of garlic, which made my apartment smell SO GOOD!!! I wonder if there is a roasted garlic or fried onion candle … LOL

I also made the rice/quinoa in my rice maker. I needed 5 1/2 cups cooked, in total, so I needed to make 2 batches as my rice maker is a nice small appliance.

When I usually make the rice/quinoa, I melt in some butter/margarine after it’s cooked, and then toss in salt, pepper and garlic powder. It’s my absolute favorite flavor for this blend.

The Roasted Garlic Quinoa recipe has such great flavor because of the roasted garlic and holy smokes – this may just be my new favorite flavor for this blend! Something so satisfying about the taste of roasted garlic *nom nom nom!

For the patties, as noted above, I subbed in rice/quinoa instead of brown rice. I also didn’t have quinoa flakes, so I used quick oats. And I omitted the miso as I didn’t have any. The recipe calls for “minced” celery, carrot, and onion … but I was too impatient, so I threw them in my Vitamix and blended them up! I think this actually turned out better because it created much smaller pieces that I could have chopped by using a knife. It also allowed much of the moisture/water come out of the vegetables, which was perfect given the omission of miso.

While these patties are good, they could use something more. Perhaps some more potent herbs and spices. They have sufficient salt, so I know that’s not missing. I will likely HAVE to make them again so that I can experiment with seasonings.

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