Dijon-Roasted Cauliflower for a quick, healthy, vegetarian/vegan dinner.
Curried Quinoa with Chickpeas
adapted from Moosewood Restaurant New Classics
serves 3 to 4 as a main course or 6 to 8 as a side dish
1 cup quinoa
1 1/2 tablespoons olive oil
1/2 cup diced onions
1 teaspoon grated fresh ginger root
1/2 fresh green chile, minced, or 1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups water
1/2 cup fresh or frozen green peas
1 15-ounce can chickpeas, rinsed and drained
1. Place the quinoa in a fine-mesh strainer and rinse it with cold water. Drain well.
2. In a heavy saucepan, warm the oil and saute the onions on medium-high heat for 4 to 5 minutes. Add the ginger, chile or cayenne, and the quinoa and cook for a minute, stirring constantly. Stir in the turmeric, coriander, cinnamon, and salt and cook for another minute, stirring.
3. Add the water and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Stir in the peas and chickpeas, cover, and cook for 4 to 5 minutes, until the peas are tender, the chickpeas are heated through, and the water has been absorbed.
4. Before serving, fluff with a fork and add the cilantro, if you wish.