Curried Quinoa with Baby Asparagus and Aubergine
Ingredients:
Two cups of organic Quinoa
3 ¼ cups of water to cook the Quinoa
2 cups of Baby aubergines or large aubergines - de-skinned and cut into bite-sized pieces
1 medium onion - diced into small pieces
1 bunch of baby cleaned asparagus
½ tsp of ground turmeric powder
1 tsp of Kashmiri Chilli powder
¼ cup of organic sprouted pumpkin seeds
Salt to taste
2 tbsp of sesame oil
Directions:
Roast the pumpkin seeds over a medium heat in a nonstick pan and set aside to cool.
Heat ½ tbsp of oil in a pan on a medium heat, sauté the Aubergine with ½ tsp chilli powder, and set aside.
Heat ½ tbsp of oil in a pan and sear the Asparagus on a high heat. Cut into bite-sized pieces and set aside.
Rinse the Quinoa under water and set aside after draining the water.
Heat the remaining oil in a nonstick pan on a medium heat and brown the diced onion.
Add the Quinoa, turmeric, and remaining chili powder to the mix, browning it lightly.
Boil the water separately and add to Quinoa along with salt. Allow the Quinoa to simmer with the lid on for 10 minutes and then turn off the heat.
Fluff the Quinoa with a fork, then add the Aubergine and Asparagus and sprinkle with roasted pumpkin seeds.
Serve the dish warm with your favorite vegetable or protein side.
Quinoa is a wonderful grain and this version is loaded with flavor and flare! It is loaded with healthy carbs, protein, vitamins, and minerals and can be beautifully paired with your favorite dishes. As always, focus on your health, eat choicefully and live long and strong!
