Quinoa au curcuma

Ingrédients

• 2 cups quinoa uncooked ((3-4 cups cooked))
• 2 tablespoons coconut oil
• 1/2 cup onion (finely chopped)
• 3 cloves garlic (minced)
• 1- inch ginger (grated)
• 1 medium carrot (cut into thin strips)
• 3 green onions (chopped)
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 1/2 cups cooked chickpeas (or 1 (15-ounce) can)
• Pinch of cayenne pepper
• 3 cups vegetable broth or ((3 cups water plus 1-2 vegan bouillon cubes))
• 1/2 cup coconut milk
• Salt to taste
• 1 cup baked tofu (optional, Link to recipe)

Préparation

1. 1

   Rinse quinoa using a fine-mesh strainer. Set aside.

2. 2

   Heat oil in a large saucepan over medium heat, add onions, and cook until soft for about 2 minutes. Stir in garlic, ginger, spring onions, and carrots, and cook for another 2 minutes.

3. 3

   Stir in curry powder, turmeric, cumin, cook until fragrant, one minute.

4. 4

   Add chickpeas, quinoa, and cayenne and coat with spices and vegetables, stirring for a minute.

5. 5

   Add vegetable broth or water plus bouillon cubes, coconut milk, and salt to taste.

6. 6

   Cover pot and reduce to simmer, cook for 20 minutes or until quinoa is tender. Fluff with a fork and remove from heat.

7. 7

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